Lunch / Dinner
Grouper with Dill and Capers
This grouper dinner comes to life with fresh herbs, briny capers, and earthy artichokes. Even better? Cleanup is kept to a minimum thanks to your trusty parchment paper.
Ingredients
Five-Minute Morning Prep
Cut and prep parchment paper. Prepare zucchini, red peppers, and artichokes; store in the refrigerator.
Test Kitchen Tip
The flavors of this dinner would complement any flaky white fish — sea bass is a great alternative.
Instructions
Preheat oven to 400°.
Sprinkle grouper with 1 teaspoon salt; set aside.
Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment.
Divide zucchini among parchment squares, placing on left side next to fold. Sprinkle with remaining 1 teaspoon salt. On each packet, layer roasted peppers, artichokes, and lemon slices. Top each with a grouper fillet. Sprinkle with shallots and capers. Top with butter and dill. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.
Bake until parchment is lightly browned and puffed, about 10 minutes. Let stand for 5 minutes. Cut an “X” in top of each packet, letting steam escape, and gently pull back paper. Garnish with dill, pepper, and zest, if desired.