Ingredients:

  • 4 Grouper Fillets (approx. 175g / 6 oz each)
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • 1 tsp (5g) Flaky Sea Salt, or to taste
  • ½ tsp (2.5g) Freshly Ground Black Pepper, or to taste
  • ¼ cup (15g) Fresh Parsley, finely chopped
  • 2 tbsp (7g) Fresh Dill, finely chopped
  • 3 medium cloves Garlic, minced finely or grated
  • Zest of 1 large lemon (approx. 1 tsp / 5g)
  • 2 tbsp (30g) Unsalted Butter, melted
  • 2 tbsp (30 ml) Dry White Wine (Optional)
  • 1 tbsp (15 ml) Fresh Lemon Juice

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper for easier cleanup.
  2. Pat the grouper fillets very dry with kitchen paper. This is essential for a beautiful crust and better seasoning absorption.
  3. Drizzle 2 tbsp of olive oil onto the centre of the parchment paper and spread lightly. Place the four dry fillets onto the oiled sheet, leaving space between them.
  4. Sprinkle the fish liberally with flaky sea salt and black pepper.
  5. In a small mixing bowl, combine the chopped parsley, dill, minced garlic, and lemon zest. Mix thoroughly.
  6. Pour the melted butter, 1 tbsp lemon juice, and optional white wine into the herb mixture. Stir until everything is well incorporated into a loose, wet paste/sauce.
  7. Spoon the herb mixture evenly over the top of each grouper fillet, ensuring the fillet is coated from edge to edge.
  8. Optional: Place one thin slice of lemon on top of the herb crust on each fillet.
  9. Place the sheet pan into the preheated oven. Bake for 15–20 minutes, or until the internal temperature reaches 63°C (145°F) and the fish flakes easily.
  10. Remove the fish from the oven and let it rest, uncovered, on the baking sheet for 2–3 minutes to allow the juices to redistribute.
  11. Carefully transfer the fillets to plates using a wide spatula. Drizzle any accumulated pan juices (the lemon butter) over the top of the fish before serving. Garnish with snipped chives.