Make Grouper in a Bag

How to Make Grouper in a Bag

Cooking grouper in a bag is a simple and flavorful method that helps lock in moisture and enhance the flavors of the fish and accompanying ingredients. This technique, also known as “en papillote,” involves cooking the fish in parchment paper or aluminum foil. Here’s a step-by-step guide to making delicious grouper in a bag.

Ingredients:

• 4 grouper fillets (about 6-8 ounces each)
• 2 lemons, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 4 cloves garlic, minced
• Fresh herbs (such as thyme, parsley, or dill)
• 1/4 cup olive oil
• Salt and pepper to taste
• Optional: 1/4 cup white wine or vegetable broth for added moisture

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).

2. Prepare the Parchment Paper:

• Cut four large pieces of parchment paper or aluminum foil, each about 18 inches long.

3. Assemble the Ingredients:

• Place one grouper fillet in the center of each piece of parchment paper or foil.
• Season each fillet with salt and pepper.
• Arrange lemon slices, cherry tomatoes, bell pepper slices, and red onion slices around and on top of the fillets.
• Sprinkle minced garlic and fresh herbs over the fish and vegetables.
• Drizzle each fillet with olive oil and, if desired, a splash of white wine or vegetable broth.

4. Seal the Bags:

• Fold the parchment paper or foil over the fish and vegetables to form a packet. To seal, fold the edges over several times, making sure to leave some space inside for steam to circulate.

5. Bake the Fish:

• Place the packets on a baking sheet and bake in the preheated oven for about 20-25 minutes, depending on the thickness of the fillets. The fish should be opaque and flake easily with a fork.

6. Serve:

• Carefully open the packets, being mindful of the hot steam. Transfer the contents to plates, and serve immediately.

Tips for Success:

• Even Cooking: Ensure that the fillets are of uniform thickness to promote even cooking.
• Flavor Variations: Experiment with different herbs, spices, and vegetables to customize the flavor profile to your liking. Capers, olives, or thinly sliced fennel are great additions.
• Checking Doneness: If unsure about the doneness of the fish, use a meat thermometer. The internal temperature should reach 145°F (63°C).

Serving Suggestions:

Grouper in a bag pairs well with a variety of sides such as:

• Steamed or roasted vegetables
• Rice or quinoa
• A fresh green salad
• Crusty bread to soak up the flavorful juices

Make Grouper in a Bag, this cooking method is not only easy but also ensures that the fish remains moist and infused with the fresh flavors of the accompanying ingredients. Enjoy your healthy and delicious meal!