Ingredients for Baked Grouper Creole Parmesan
- 4 (6-ounce) grouper fillets
- 4 tablespoons (1/2 stick) melted butter
- 4 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh herbs (parsley or chives)
- 1 tablespoon fresh lime juice
- paprika
- salt
- 1 teaspoon garlic powder
- black pepper
- 1/2 teaspoon onion powder
- red pepper flakes
- dried oregano leaves
- dried thyme
- 1 tablespoon Creole seasoning
- 1/4 teaspoon cayenne pepper (optional)
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How to Make Baked Grouper Creole Parmesan
- Prepare the Creole Essence: In a small bowl, combine 1 tablespoon Creole seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (optional), and 2 tablespoons olive oil. Mix well and store in an airtight container for up to 6 months.
- Preheat your oven to 400°F (200°C).
- Make the Parmesan Sauce: In a small bowl, whisk together 4 tablespoons (1/2 stick) melted butter, 2 tablespoons olive oil, 1/2 cup grated Parmesan cheese, and 2 tablespoons of the Creole essence until smooth.
- Prepare the Grouper: Place 4 (6-ounce) grouper fillets in a baking dish.
- Brush the fillets generously with the Parmesan sauce, ensuring they are evenly coated.
- Bake for 15-20 minutes, basting the fish with the remaining sauce halfway through.
- Top with fresh herbs (1 tablespoon chopped parsley or chives) during the last 5 minutes of cooking. Cook until the fish is flaky and cooked through.
- Finish: Remove from oven and sprinkle with 1 tablespoon fresh lime juice before serving.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
3g
Fat
27g
Carbs
3g
