Ingredients:

  • 4 grouper fillets (175-200g / 6-7 oz each)
  • 1 teaspoon sea salt, plus more for finishing
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil, for drizzling
  • 60g (4 tablespoons) unsalted butter, softened
  • 4 medium cloves garlic, finely minced
  • Zest of 1 large lemon (approx. 1 teaspoon)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves, chopped OR 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon red pepper flakes (Optional)
  • 1 tablespoon fresh parsley or chives, finely chopped (for garnish)
  • 4 extra lemon wedges, for squeezing

Instructions:

  1. Preheat the oven to 200°C / 400°F (Gas Mark 6). Line a baking sheet with parchment paper.
  2. Rinse the grouper fillets and thoroughly pat them dry using kitchen paper. Place them onto the prepared baking sheet. Drizzle lightly with olive oil and season generously on both sides with sea salt and black pepper.
  3. In a small bowl, combine the softened butter, minced garlic, lemon zest, lemon juice, fresh thyme (or parsley), and red pepper flakes (if using). Mix thoroughly until all ingredients are evenly incorporated.
  4. Divide the garlic lemon butter mixture equally among the four fillets. Gently spread the butter thickly and evenly over the top surface of each fillet.
  5. Place the baking sheet into the preheated oven on the middle rack. Bake for 12 to 15 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 63°C (145°F).
  6. If the butter has not browned, switch the oven to the broiler setting for the final 60-90 seconds, watching carefully to prevent burning.
  7. Remove the fish from the oven. Carefully transfer the fillets to serving plates. Spoon any melted butter and pan juices remaining on the sheet over the fillets. Garnish with fresh chopped parsley or chives and serve immediately with a fresh lemon wedge on the side.