Grouper en Papillote (ροφός στο χαρτί)
Jan 21st, 2009 | By Peter Minakis | Category: Baking, Fish, Greek, Herbs, Main, Olive Oil, Recipe, Seafood, Vegetables
I am enjoying this January from an eating perspective. It’s been refreshing to look and enjoy meals that are on the lighter side without sacrificing taste or neglecting your hungry stomach.
Last week’s Fish a la Spetsiota was warmly embraced by you my readers and it appears it’s caught the attention of some at Food Network Canada!
Today, I’m going to feature another fish, the grouper. My fish monger seems to always have a decent and fair supply of these fish. They likely come from the waters of Florida and the fish can be the size of a salmon to half the size of a human.
I would characterize grouper as a semi-firm fleshed fish, not as dense as shark or swordfish but something a little firmer than salmon. It’s flavour is mild in flavour and holds up well to the recipe I’m about to show you.
I do enjoy baked fish (almost as much as grilled) and this grouper “en papillote” (in paper) is easy to prepare, easily accessible ingredients and healthy to boot!
Healthy you say? Remember it’s still January, I have my eye towards healthy dishes and this one is a good serving of grouper, some vegetables, olive oil and your one component of decadence…a big, crusty roll of bread who’s only purpose on Earth was to give you the honours of mopping up this lovely, aromatic sauce.
Grouper en Papillote (ροφός στο χαρτί)
(for 4)
1 medium red onion, sliced
1 green bell pepper, sliced
1/4 cup olive oil
2 pints of cherry tomatoes (pre-roasted on high heat in your oven)
1 Tbsp. of minced garlic
1/4 dry white wine
1-2 unpeeled zucchini, sliced
4 (7-8oz.) Grouper fillets
1/4 cup of fresh basil leaves
(or 1/2 tsp. dry basil)
1 tsp. dry Greek oregano
1 tsp. sea salt
1 tsp. fresh cracked black pepper parchment paper
butcher’s twine
extra-virgin olive oil
Pre-heated 400F oven
- Rinse and pat dry your fillets and season lightly with some salt and pepper, set aside. In a large skillet over medium-high heat, add the olive oil reduce to medium and saute your onions and peppers on for about 6 minutes or until softened and tender. Add the tomatoes, garlic and wine and simmer for another minute. Stir in zucchini and add salt and pepper according to taste and set aside.
- Cut four pieces of parchment paper (about three times the size of each fillet) and layout on your kitchen’s work surface. Set each fillet in the middle and spoon some sauce mixture over each fillet. Top with a few basil leaves and some dried Oregano and fold the sides up towards the middle, fold the two pieces to form a seal in the middle and twist the ends of the paper with your hands. Now secure each end by tying each end with butcher’s twine.
- Place your paper parcels of fish on a large baking sheet and place on the middle rack of your pre-heated oven for 25-30 minutes.
- Carefully transfer to each plate and cut open the packets at your dinner table. Drizzle extra-virgin olive oil over each fish and serve with a seasonal salad, some crusty bread and a dry white wine.
If you are not reading this post in a feed reader or at http://kalofagas.blogspot.com then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author. © 2007-2009 Peter Minakis
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That looks great!
I love grouper but I don’t have it that often. I love the way you prepared it. Fantastic!
This looks delicious. I imagine your recipe would also work well with red snapper or mahi-mahi, wouldn’t it?
I’m making fish tonight with tilapia, trying to eat healthier too, but I’m weakening! Yours looks colorful and healthy, and the perfect presentation! I’m sure FN will be calling you soon!
What great colors. Everything looks so fresh and summery for the middle of winter. I’d almost say it’s too healthy.
I don’t know why I lost your feed. You’re in my reader but ever since this feedburner switch to Google things have been askew. Do you like that word “askew”? Say it. It’s fun! haha
Anyway..I had to subscribe again, so you get my company once more. (lucky you)
ps. Bookmarked the fish
Well done about Food network Peter! The fish looks yummy and fresh.
Damn, that is one fine-looking piece of fish. I love cooking en papillote – no cleanup!
Oh my, how absolutely heavenly… I can just taste those flavors with the crusty bread… Mmmmm…
I just LOVE what you do with seafood Peter. Everything always look so fresh from the sea and perfectly cooked and marinated.
I’m so inspired by this cooking with parchment paper. I just got 3 beautiful fish from the market and tomorrow’s dish is definitely an inspiration from what I see here. Thank YOu!
Now that does look good!
I’m loving the veg and the oregano, basil and garlic that’s in it. I bet it smelt wonderful when you opened it.
Groupertastic indeedy!
This looks really interesting. Are you talking about the fish monger in Kensington Market?
Light et delicious !
Beautifully cooked grouper. The ingredients are definetly a nice healthy dish.
Looks good! I think I’ll try this one with halibut this week (we have a lot of halibut that dh has brought home from Alaska!).
Looks like perfectly cooked fish. Gotta love cooking in little pouches.
I absolutely love this recipe & I love your COOL blog! Your photographs look so stunning & when I read your stories I feel like I am on holiday! Thanks!
I’m not sure I’ve ever eaten grouper – looks like a lovely firm fish. I am, however, a great fan of cooking fish in parcels – so simple and so tasty!
Gee, maybe you should call this kleftiko! ;-D I’m so happy to see you getting recognition Peter!!!