OVEN ROASTED GROUPER
- WineCheeseScallops
- 2 days ago
- 6 min read
If you're looking for a bright, elegant seafood dish that's easy to execute but worthy of a dinner party, look no further than our Oven Roasted Grouper with Herbed Breadcrumbs. This flaky, buttery white fish is coated in a golden crust of lemon-zested breadcrumbs, gently crisped in the oven and finished under the broiler for the perfect crunch.
It’s light yet satisfying, and the subtle heat from red pepper flakes paired with fresh thyme and parsley gives this dish that extra something special. Bonus? You’ll want to keep a stash of these breadcrumbs around for topping everything from roasted veggies to mac and cheese.
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🌿 Ingredient Highlight #1: Grouper
Grouper is a lean, mild, and slightly sweet white fish with a firm texture that holds up well to roasting and grilling. It’s commonly found in the waters off the Gulf of Mexico and the southeastern U.S., making it a favorite in coastal Southern cooking. Because of its meaty texture and ability to absorb flavors, grouper is an ideal canvas for rich toppings like our buttery lemon-herb breadcrumbs. Plus, it’s low in fat and high in protein, making it a nutritious main course.
🍞 Ingredient Highlight #2: Herbed Breadcrumbs
These aren’t your store-bought breadcrumbs—this homemade blend starts with crusty sourdough or baguette, dried and pulsed into golden crumbs. Infused with lemon zest, fresh parsley, thyme, and just a touch of red chili flake, these breadcrumbs deliver brightness, heat, and aroma all at once. Lightly sautéed in good olive oil, they become crisp and deeply flavorful. They’re the kind of topping you’ll find yourself using on everything.
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Recipe Origin & Inspiration | OVEN ROASTED GROUPER
This Oven Roasted Grouper recipe was inspired by a coastal meal we once enjoyed on vacation—where the local catch was served simply, allowing the quality of the fish to shine. But when we returned home, we couldn’t stop thinking about the crunch factor on top. So we developed our own version with an elevated, herby breadcrumb that offers just the right contrast to the tender, flaky grouper.
We especially love this for spring and summer dinners, when you want something that feels light and fresh but still special. It pairs beautifully with a crisp white wine and a side of our Sugar Snap Pea Slaw, balancing richness with crunch and acidity. It’s the kind of meal that makes a weeknight feel like a celebration.
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Tips, Serving Suggestions & Storage
Use the freshest grouper you can find. Look for firm, white filets with no fishy odor.
Dry your breadcrumbs thoroughly—moist bread won’t crisp up properly in the pan.
Make extra herbed breadcrumbs. Store leftovers in an airtight container for up to 5 days.
Emulsify the egg yolk and butter well. This acts as a flavorful “glue” to help the crumbs stick and brown evenly.
Don’t skip the broiler. It creates that final layer of golden crispiness.
Watch closely under the broiler. It can go from golden to burnt in seconds!
Use parchment for easy cleanup. It prevents sticking and makes transfer a breeze.
Squeeze lemon at the end. A little acid brightens the whole dish.
Pair with a salad. Our Sugar Snap Pea Slaw is a crunchy, refreshing contrast.
Make it a meal prep staple. Cook extra filets and enjoy them cold over salad the next day.
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Unique Recipe Qualities
Combines crisp texture with delicate fish for restaurant-quality results.
Homemade breadcrumbs add freshness and flavor no store-bought version can match.
Uses minimal ingredients for maximum flavor.
Elegant enough for guests, simple enough for weeknights.
Includes a clever technique with egg yolk and butter to help the topping stick.
Mild spice from chili flakes adds a subtle kick without overpowering.
Roasting then broiling ensures a perfect golden crust.
Easily customizable with other herbs or fish.
Complements a wide range of sides, especially crisp salads or citrusy grains.
A great way to get into seafood cooking with confidence.
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Oven Roasted Grouper with Herbed Breadcrumbs
Serves: 4Prep Time: 15 minutesCook Time: 25–30 minutes
Ingredients
For the Grouper:
4 grouper filets (4–6 oz each)
1½ tsp kosher salt
½ tsp freshly ground black pepper
1 egg yolk
2 tbsp unsalted butter, melted
½ cup herbed breadcrumbs (see below)
For the Herbed Breadcrumbs (makes ~1½ cups):
8 slices (4 oz) sourdough or baguette, cubed
2 tbsp good olive oil
Zest of 1 lemon (reserve lemon for squeezing over fish)
1 tsp minced fresh thyme
1 tsp minced fresh parsley
¼ tsp red chili flakes
½ tsp kosher salt
Instructions
Make the Breadcrumbs:
Preheat oven to 325°F. Spread bread cubes on a baking sheet and bake for 15–18 minutes, until fully dried and crunchy. Cool to room temperature.
Pulse dried bread in a food processor until crumbs are about the size of small pebbles.
In a medium sauté pan, heat olive oil over medium-low heat. Add lemon zest, thyme, parsley, and red pepper flakes; cook for 30 seconds.
Stir in breadcrumbs and salt. Cook, stirring constantly, until golden brown (4–6 minutes). Remove from heat and cool. Store extra breadcrumbs in an airtight container for up to 5 days.
Prepare the Grouper:
Increase oven temperature to 375°F. Line a baking sheet with parchment paper.
Season the grouper filets on both sides with salt and pepper and place on the prepared baking sheet.
In a small bowl, whisk the egg yolk. While whisking, slowly drizzle in the melted butter until emulsified.
Brush the egg-butter mixture generously over the tops of the grouper filets.
Spoon the herbed breadcrumbs over each filet, pressing gently to adhere.
Bake for 15–25 minutes, depending on the thickness of your fish, until opaque and cooked through.
Turn on the broiler and broil for 3–5 minutes, watching closely, until the breadcrumb topping is golden and crisp.
Remove from oven, squeeze fresh lemon juice over each filet, and serve immediately.
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FAQ
Can I use a different type of fish?
Yes! Halibut, cod, or even tilapia would work well with this breadcrumb topping.
Do I need a food processor for the breadcrumbs?
It's recommended for even texture, but you can crush the bread in a bag with a rolling pin if needed.
Can I make the breadcrumbs in advance?
Yes, up to 5 days ahead. Store in an airtight container once cooled.
How do I know when the grouper is done?
The flesh should be opaque and flake easily with a fork. Internal temperature should be 145°F.
What wine pairs well with this dish?
Try a Sauvignon Blanc, Albariño, or unoaked Chardonnay for a crisp contrast.
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Their high-quality selection never disappoints!
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