Grouper en Papillote

The following dish was inspired by my Canadian foodie friend, Peter, from Kalofagas – Greek Food & Beyond. The word grouper comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language. Grouper is a mild flavored fish which is low in saturated fats but very high in B6 (the master vitamin for processing amino acids) and protein. There are many grouper recipes out there and some just as easy as this one. Last January I made Baked Salmon parcels and what I liked about this easy dish was that it’s a meal all in one package.

Serves 4
recipe from Kalofagas

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 tablespoon minced garlic
1/4 cup dry white wine
1-2 zucchini, sliced
4 (7-8oz.) Grouper fillets
1/4 cup of fresh basil leaves (or 1/2 teaspoon dry basil)
1 teaspoon dry Greek oregano
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
parchment paper
butcher’s twine
extra-virgin olive oil

Preheat oven to 200c (400f).

Rinse and pat dry 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 sauté onions and peppers for about 6 minutes or until softened and tender. Add the tomatoes, garlic, 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 paper parcels of fish on a large baking sheet and place on the middle rack of a preheated oven and bake 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.

The Culinary Chase’s Note: Peter is right in saying this meal will satisfy ones taste buds and satiate the tummy without adding too many calories. I used tin foil as I was out of parchment paper. When ready to open at the table, take a sharp knife and make an X in the middle and roll back the pieces. Viola!