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 family friendly.
Eating fresh fish is a delightful change of pace and a great way to get omega-3 fatty acids which are essential nutrients in keeping our hearts and brains healthy. And since this entree not only features fresh fish but also contains fresh tomatoes, kalamata olives, and artichokes it’s a powerhouse of vitamins and minerals.
But 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.
Baked Grouper with Tomatoes and Artichokes is a cinch to prepare.You just put everything in a baking dish, let your oven do its thing, and 20 minutes later you have a dish that is perfect for a quick weeknight dinner and just as perfect to serve to company!
If you like quick and easy fish recipes, you might also be interested in my Fish Tacos with Mango Salsa, Easy Baked Parmesan Grouper Fillets, and Mediterranean Grouper.
The ingredients for Baked Grouper with Tomatoes and Artichokes are, 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 for garnish.
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, 1/4 teaspoon kosher salt and 1/4 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.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings | 2 servings |
- 2 4-6 ounces grouper fillets about 1-1/2 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 Tbsp white wine (you can substitute chicken broth)
- 2 cloves garlic minced
- 1 small shallot minced
- 3 tsp olive oil divided
- 1/3 cup kalamata olives coarsely chopped
- 1/4 tsp dried thyme (or 1 tsp fresh thyme leaves)
- Kosher salt and pepper to taste
Ingredients
|
- Preheat oven to 450 degrees F.
- Add tomatoes, artichoke hearts, shallots, garlic, white wine, 2 tsp olive oil, thyme, kalamata olives, 1/4 tsp kosher salt and 1/4 tsp 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 tsp 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.
This recipe can be easily doubled or tripled if you need more than two servings.
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