Baked Lemon Grouper with Roasted Tomatoes and Goat Cheese – easy weeknight gourmet level meal.
This is an easy baked grouper recipe that is loaded with delicious, bright flavor.
Fresh herbs, a generous squeeze of lemon juice, perfectly cooked mild fish topped with roasted cherry tomatoes and crumbled tangy goat cheese.
Simple, healthy fish recipe quick enough for weeknights – gourmet level for entertaining.
Be sure to add some crusty bread. You’ll want it for that delicious sauce.
This recipe was inspired by a recent trip to Florida and some top notch seafood at one of my favorite restaurants.
Mild white fish with a burst of fresh lemon flavor poached in sweet roasted cherry tomatoes.
This easy cooking method adds tons of flavor and keeps the fish moist.
WHAT IS GROUPER?
Grouper is an ocean dwelling firm, sweet 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.
WHAT’S IN BAKED LEMON GROUPER?
- cherry tomatoes
- whole lemon
- olive oil
- sea 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:
The Tomatoes:
Preheat the oven to 400 degrees.
Place whole cherry tomatoes and garlic cloves in a single layer in a baking dish or baking sheet large enough to add the fish after the tomatoes roast.
Drizzle with 1 tablespon 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, throw away the garlic cloves and stir in 1 tablespoon of dill.
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 preheated oven.
HOW LONG TO BAKE LEMON GROUPER:
Bake uncovered about 15 minutes to an internal temperature of 145°and fish that flakes easily with a fork.
Cook time will vary with the thickness of fillets and their overall sizes.
To lightly brown the goat cheese, broil the last 1-2 minutes.
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
HOT TIPS FOR THE BEST BAKED GROUPER:
- The key to this recipe is fresh fish!
- Frozen fish should be completely thawed and dried well with paper towels and baking.
- A meat thermometer helps so the fish isn’t overcooked.
- I don’t recommend using salmon for this recipe because the two flavors will compete with one another.
SUBS AND VARIATIONS TO THE RECIPE:
- Any mild white fish will work well in this recipe including 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.
- A different fresh herb can be used such as fresh parsley or fresh basil.
- Vegetable oil can be used 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.
However, if you do have leftovers, store in an airtight container in the refrigerator no more than 2 days then reheat heat slowly in a skillet.
LOOKING FOR MORE SEAFOOD RECIPES?
Seafood Pasta with Garlic Butter Sauce
Enjoy!
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Baked Lemon Grouper
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
- 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 or baking sheet large enough to add the fish after the tomatoes roast).
- Drizzle with 1 tablespon of olive oil, season with salt and pepper then gently 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 preheated oven.
BAKING:
- Bake uncovered around 15 minutes to an internal temperature of 145°and fish that flakes easily with a fork. NOTE: cook time will vary with the thickness of fillets and their overall sizes.
- Optional: to lightly brown the goat cheese, broil the last 1-2 minutes then remove from the oven, sprinkle with the rest of the dill and serve right away.