Baked Lemon Grouper – juicy, flaky mild white fish topped with sweet roasted tomatoes, fresh herbs and tangy goat cheese. Easy one pan meal!
If you’re on the hunt for an easy seafood recipe that’s bursting with fresh, bright flavor, this Baked Lemon Grouper with Tomatoes and Goat Cheese is it.
With sweet roasted tomatoes, tangy goat cheese, and flaky, sweet white fish, this one-pan recipe is as effortless as it is delicious.
WHY YOU’LL LOVE THIS EASY BAKED GROUPER RECIPE:
- Simple Ingredients – Everything you need is easily found at your local grocery store.
- One-Pan Magic – No messy cleanup – just an easy, stress-free meal.
- Mediterranean Flavors – this dish transports your taste buds!
- Healthy & Delicious – Lean protein, roasted veggies, and healthy fats all in one dish!
WHAT IS GROUPER?
Grouper is an ocean dwelling firm, sweet flaky white fish with a delicious mild flavor.
It ranks high on the list of healthy fish to eat and may become your new favorite fish.
If it’s not available at the local grocery store fish counter, you’ll find several fish options below.
INGREDIENTS YOU’LL NEED TO MAKE BAKED LEMON GROUPER:
- cherry tomatoes
- whole fresh lemons sliced
- olive oil
- sea salt (or kosher salt) and black pepper
- garlic cloves
- fresh grouper fillets (or other mild white fish)
- garlic powder
- fresh dill divided
- crumbled goat cheese
HOW TO MAKE BAKED LEMON GROUPER:
Preheat the oven to 400 degrees.
Place whole cherry tomatoes and garlic cloves in a single layer in a baking dish large enough to add the fish after the tomatoes roast.
Drizzle with 1 tablespoon of olive oil, season with salt and pepper then gently toss to coat.
Roast tomatoes 15-20 minutes total cooking time or until the tomatoes are blistered/burst.
Remove from the oven, remove and discard garlic cloves and stir in 1 tablespoon of dill.
Pat the fish dry with paper towels and cut into serving size pieces. Give the fish a generous squeeze of lemon lemon juice then season with salt, pepper and garlic powder on both sides.
Place fish fillets into the roasted tomatoes then spoon some tomatoes over the top.
Add crumbled goat cheese to each piece of fish and tuck a few slices of lemon between them.
Bake uncovered in the preheated oven 12-15 minutes or to an internal temperature of 145° (fish should flake easily with a fork). Note: Cook time will vary with the thickness and size of fillets.
Optional: broil the last 1-2 minutes to brown the goat cheese.
Remove from the oven, sprinkle with the rest of the dill then serve right away with extra lemon slices.
WHAT TO SERVE WITH BAKED LEMON GROUPER:
Cheese Yukon Gold Sweet Potatoes
TIPS FOR THE BEST BAKED GROUPER:
- Thaw frozen fish completely and dry well with paper towels before baking.
- Use a meat thermometer so the fish isn’t overcooked.
- I don’t recommend salmon for this recipe. The flavors will compete with one another.
SUBS AND VARIATIONS TO THE RECIPE:
- Any mild white fish will work well in this recipe: cod, halibut, red snapper, deep sea perch or orange roughy.
- Add a sprinkle of parmesan cheese instead of or in addition to the goat cheese.
- Try seasoning the fish with lemon pepper seasoning.
- Use a different fresh herb such as fresh parsley, thyme or fresh basil.
- Use vegetable oil if you don’t have olive oil.
- Add sliced red onion to tomatoes before roasting.
- If fresh herbs aren’t available, use 1/2 teaspoon of dry Italian seasoning.
WHAT TO DO WITH LEFTOVER BAKED LEMON GROUPER:
For the best tasting fish, serve fresh from the oven but if you do have leftovers, store in an airtight container in the fridge no more than 2 days. Reheat slowly in a skillet.
LOOKING FOR MORE EASY SEAFOOD RECIPES?
Seafood Pasta with Garlic Butter Sauce
Enjoy!
Baked Lemon Grouper
Equipment
- baking dish large enough for hold tomatoes and fish
Ingredients
- 1 pound cherry tomatoes
- 1 whole lemon sliced
- 1 tablespoon olive oil
- sea salt to taste
- black pepper to taste
- 2 large garlic cloves whole
- 1 - 1/2 pounds grouper fillets cut in serving size pieces
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh dill chopped and divided
- 1/2 cup crumbled goat cheese
Instructions
ROAST TOMATOES:
- Preheat the oven to 400 degrees.
- Place whole cherry tomatoes and garlic cloves in a single layer in a baking dish large enough to hold tomatoes and fish.
- Drizzle with 1 tablespoon olive oil, season with salt and pepper and toss to coat.
- Roast tomatoes 15-20 minutes or until blistered/burst. Remove from the oven, remove garlic cloves and add 1 tablespoon of dill stirring gently to combine.
THE FISH:
- Pat the fish dry with paper towels and cut into serving size pieces. Give the fish a generous squeeze of lemon lemon juice over the top then season with salt, pepper and garlic powder on both sides.
- Nestle the fish into the roasted tomatoes then spoon some tomatoes over the top.
- Add crumbled goat cheese to each piece of fish along with a few slices of lemon between then transfer to the oven.
BAKING:
- Bake uncovered 15 minutes or to an internal temperature of 145°. Fish should flake easily with a fork. NOTE: cook time will vary with the thickness and overall size of fillets and their overall sizes.
- Optional: broil the last 1-2 minutes to lightly brown. Remove from oven, sprinkle with the rest of the dill and serve right away.