Baked Grouper with Tomatoes and Artichokes is a quick and easy, light and healthy, and wonderfully delicious one-dish meal that you and your family will love. It’s satisfying, it’s flavorful, and it’s kid-friendly.
Eating fresh fish is a delightful change of pace. Like this baked grouper recipe, it’s also quick and easy to prepare, plus it’s as great for a Sunday supper, as it is for a simple weeknight meal.
Why you will love this recipe:
- The best thing about Baked Grouper with Tomatoes and Artichokes is the taste! Grouper has a firm texture and white meat with large flakes and a mild flavor. Combine that with fresh summery cherry tomatoes, mild and creamy artichoke hearts, briny kalamata olives, and a splash of white wine, and you have a match made in heaven.
- This easy recipe is for two but all you have to do is double or triple the recipe if you need to serve more than two. I used black grouper, but red grouper works just as well.
- You just put everything in a baking dish, let your oven do its thing. Twenty minutes later, you have a dish that is perfect for a quick weeknight dinner. And, it’s perfect to serve to guests too!
Here’s what you will need:
You guessed it: fresh grouper (you can substitute another firm white mild fish like halibut if you can’t get grouper), fresh cherry or grape tomatoes, and frozen artichoke hearts.
You will also need kalamata olives, white wine (you can substitute chicken broth if you prefer), shallots, olive oil, garlic, fresh or dried thyme, kosher salt, and ground black pepper.
Optional, fresh parsley or basil is nice for garnish.
Here’s how to make it:
To prepare this delicious entree, preheat the oven to 450 degrees F.
Add tomatoes, artichoke hearts, shallots, garlic, white wine, 2 teaspoons olive oil, thyme, kalamata olives, ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper to a large bowl and combine.
Spray an 8×8 or 9×7 baking dish with non-stick cooking spray and add the tomato mixture.
Dry the fish fillets with a paper towel and nestle into the tomato mixture. Brush the fillets with 1 teaspoon of olive oil and season with salt and pepper.
Cover the baking dish and bake for 10 minutes. Uncover and bake for an additional 10-15 minutes. The fish is done when it flakes easily with a fork or registers 140 degrees on a meat thermometer.
If your fillets are thinner or thicker the cooking time will have to be adjusted accordingly.
When the fish is done, remove from the oven. Serve immediately.
Optional, sprinkle with chopped parsley or basil before serving.
More easy grouper recipes:
If you are like me and enjoy easy grouper recipes, I know you will also love these popular recipes on my blog:
- Mediterranean Grouper with Lemons, Olives, and Capers
- Baked Grouper Recipe
- Easy Pan Seared Grouper with Gremolata
- Grilled Grouper Topped with Mango Salsa
- Oven-Baked Grouper Recipe – Easy Crispy Panko Coated Fillets
- Crispy Fried Grouper
I also have several other easy recipes for fish and shellfish here and if you like spicy fish recipes, check out my Blackened Mahi Mahi Recipe.
★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!
Recipe:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Baked Grouper Recipe with Tomatoes and Artichokes
Ingredients
- 2 4-6 ounce grouper fillets about 1-½ inches thick (can substitute another mild, white, firm fish)
- 1 pint cherry or grape tomatoes sliced and quartered
- 9 oz frozen artichoke hearts thawed
- 2 tablespoon white wine (you can substitute chicken broth)
- 2 cloves garlic minced
- 1 small shallot minced
- 3 teaspoon olive oil divided
- ⅓ cup kalamata olives coarsely chopped
- ¼ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F.
- Add tomatoes, artichoke hearts, shallots, garlic, white wine, 2 teaspoon olive oil, thyme, kalamata olives, ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper to a large bowl and combine.
- Spray an 8x8 or 9x7 baking dish with non-stick cooking spray and add the tomato mixture.
- Dry the fish fillets with a paper towel and nestle into the tomato mixture. Brush the fillets with 1 teaspoon of olive oil and season with salt and pepper.
- Cover the baking dish and bake for 10 minutes. Uncover and bake for an additional 10-15 minutes. The fish is done when it flakes easily with a fork or registers 140 degrees on a meat thermometer. If your fillets are thinner or thicker the cooking time will have to be adjusted accordingly.
- When the fish is done, remove from the oven. Serve immediately. Optional, sprinkle with chopped parsley or basil before serving.
Alex
I made this twice and both times it got rave reviews !! I did add extra wine and garlic.
Kathrin A Sagaert
The baked grouper with artichokes was delicious! The flavors of the artichokes with tomatoes and kalamata olives just burst in your mouth. Your website is so amazing. During this pandemic my husband and I have been cooking together and and have learned so much from you.
Thank you
Sharon Rigsby
Dear Kathrin,
I am so glad you and your husband liked the baked grouper and thank you too for leaving such a sweet comment. You made my day. I would like for my husband to cook with me too, but our kitchen is tiny and there is only room for one person at a time. However, he does all of the clean-up which I love too!
All the best,
Sharon