This recipe for Oven-Baked Parmesan Grouper Fillets is a weeknight dinner hero at our house. If you’re looking for a recipe that’s as easy as it is impressive, this baked grouper is it.
The tangy parmesan topping pairs beautifully with the mild, flaky fish, making this a dish you’ll want to make again and again. Whether you’re feeding your family or impressing dinner guests, this baked grouper recipe is a winner.
Trust me—this baked parmesan grouper recipe is so good that even the pickiest eaters will ask for seconds!
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Why I love this recipe (and you will, too)
- Like my recipes for baked panko-crusted grouper and baked grouper with tomatoes and artichokes, this baked grouper recipe is a lifesaver when you need dinner fast. With just 20 minutes of baking time and minimal prep, you’ll have a restaurant-quality meal on the table without breaking a sweat.
- It’s bursting with flavor, The creamy sour cream, savory Parmesan, and zesty lemon create a bold, delicious topping that complements the mild, flaky grouper perfectly.
- Grouper is hands-down our favorite fish. Its mild flavor and firm texture make it a hit with everyone, even kids and seafood skeptics!
Ingredients and substitutions
This recipe comes together with simple ingredients you likely already have in your kitchen:
- Grouper fillets: Skinless and about 1 inch thick for even cooking.
- Sour cream: Adds creaminess and tang to the topping.
- Grated Parmesan cheese: Nutty and savory, it pairs beautifully with the fish. You can substitute Pecorino Romano.
- Lemon juice and zest: Fresh and bright, they elevate the dish.
- Seasonings: Onion powder for depth, hot sauce for a little kick, and paprika for a hint of smokiness. Lemon pepper makes a great substitute for regular pepper.
- Optional garnish: Lemon wedges and fresh parsley add a pop of freshness.
Complete measurements are in the printable recipe below.
How to make Oven-Baked Parmesan Grouper Fillets
This recipe couldn’t be simpler. Here’s how to make it:
- Preheat your oven to 350°F and grease a baking dish or sheet pan.
- Prep your fillets: Rinse the grouper fillets under cold water, then pat them dry with paper towels. Arrange them in a single layer on the prepared dish and season both sides with salt and pepper.
- Make the topping: In a small bowl, combine the sour cream, Parmesan cheese, lemon juice and zest, onion powder, and hot sauce. Mix until smooth.
- Spoon the sour cream mixture evenly over the fillets, spreading it out to cover the tops. Lightly dust each fillet with paprika.
- Place the dish in the oven and bake for 15–20 minutes, depending on the thickness of your fillets. They’re done when the fish is opaque and easily flakes with a fork.
- Optional: If you want your baked fillets to have a bit more color, place them under the broiler for a minute or two.
- Garnish the baked grouper fillets with lemon wedges and fresh parsley, and serve immediately.
What to serve with baked grouper:
This versatile dish pairs well with a variety of sides. Here are some of my favorites:
- Southern Favorites: cheese grits, hush puppies, and coleslaw.
- Salads: Panzanella or summer pasta salad for a fresh contrast.
- Sides: parmesan potatoes au gratin, corn salad, parmesan smashed potatoes, and baked mac and cheese.
Recipe variations
- Switch Up the Fish: Substitute another firm white fish like red snapper, halibut, or sea bass if grouper isn’t available.
- Add a Crunchy Crust: Mix panko breadcrumbs or crushed Ritz crackers with melted butter and sprinkle over the topping before baking.
- Try New Flavors: Swap paprika for smoked paprika, or add a touch of garlic powder to the mixture for extra depth.
How to store, reheat and repurpose leftovers
- If you have leftovers (lucky you!), here’s how to store and reheat them properly to maintain the delicious flavor of your baked grouper:
- Place any leftover baked grouper fillets in an airtight container and refrigerate within 2 hours of cooking. It will stay fresh for up to 3 days. If you want to save it for longer, wrap the fillets tightly in plastic wrap or foil, then place them in a freezer-safe bag or container for up to two months.
- For best results, reheat in a skillet with a splash of water or the oven at 300°F until warmed through.
- I like to use leftovers to make my homemade fish cakes.
Recipe FAQs
Yes, but be sure to thaw the fillets completely and pat them dry with paper towels to remove excess moisture.
The fillets are done when they’re opaque, flake easily with a fork, and register 145°F on an instant-read meat thermometer when inserted in the thickest part of the fish.
Any firm, mild white fish, such as red snapper, redfish, sea bass, or halibut, will work beautifully as long as the fillets are thick enough. Avoid delicate fish such as flounder, which can fall apart.
I usually like to pan-sear fish because it only takes a few minutes, but this baked grouper recipe is a great change of pace and can go from the oven to the table in only 20 minutes. You could even use those 20 minutes to prop up your feet and enjoy a glass of wine.
Tips for perfect baked grouper
When purchasing fresh fish, ensure that your fillets are approximately the same one-inch thickness so they will cook in the same amount of time. If your fillets are uneven, trim the thinner sections and bake them separately to ensure even cooking.
The fillet pictured in this post is from the tail section of a large grouper. It was one inch thick at the top and around a quarter of an inch at the tail, which made it more difficult to cook evenly.
Pat the fish dry before seasoning to help the topping stick.
Instead of sprinkling paprika directly on the fillets from the jar, pour some in your hand, take a pinch with your fingers, and lightly dust the fillets.
More easy grouper recipes
If you are like me and like easy grouper recipes, I know you will also love these popular recipes. Can you tell grouper is our favorite fish?
I also have a number of other easy seafood recipes, such as my Blackened Mahi Mahi Recipe, Fish Cakes, Fried Fish, Pan-Seared Red Snapper, Blackened Shrimp, Buffalo Shrimp, and Pan Fried Shrimp, that you may also like.
⭐ ⭐ ⭐⭐⭐If you make this Oven-Baked Parmesan Grouper recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Oven-Baked Parmesan Grouper Fillets Recipe
Ingredients
- 2 pounds grouper fillets skinless fillets, cut into approximately 6-6 oz pieces, 1-inch thick
- 1 cup sour cream
- ½ cup grated Parmesan cheese
- Zest of 1 lemon
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon onion powder
- 1 dash hot sauce I used Tabasco sauce
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper or lemon pepper
Instructions
- Preheat your oven to 350°F and grease a baking dish or sheet pan.
- Rinse the grouper fillets under cold water, then pat them dry with paper towels. Arrange them in a single layer on the prepared dish and season both sides with salt and pepper.
- Combine the sour cream, Parmesan cheese, lemon juice and zest, onion powder, and hot sauce in a small bowl. Mix until smooth.
- Spoon the sour cream mixture evenly over the fillets, spreading it out to cover the tops. Lightly dust each fillet with paprika.
- Place the dish in the oven and bake for 15–20 minutes, depending on the thickness of your fillets. They’re done when the fish is opaque and easily flakes with a fork.
- Optional: If you want your baked fillets to have a bit more color, place them under the broiler for a minute or two.
- Garnish the baked grouper fillets with lemon wedges and fresh parsley, and serve immediately.
Notes
Nutrition
*This recipe for Easy Baked Parmesan Grouper Fillets was adapted from the Grouper Parmesan recipe in the Thymes Remembered Cookbook published by the Junior League of Tallahassee.
CindyK
This topping! I was eating it straight out of the bowl……keeps the grouper moist, doesn’t overpower the flavor of the fish itself, and SO EASY!
This dish is truly one where the sum far outweighs the parts!!! I added some basil (because I♥️it) to the topping, served with slightly saffroned rice pilaf and green beans. Perfect half hour meal that husband raved over!!
Sharon Rigsby
Hi Cindy, I’m so glad you enjoyed this recipe, and thank you, too, for taking the time to let me know!
All the best, and Happy New Year!
Sharon
Joseph Louderback
I’ve always had trouble getting flavor from grouper dishes. This recipe delivered. Tasty, nice texture, overall delicious.
Sharon Rigsby
Hi Joseph, I am so glad you liked it!
All the best,
Sharon
Terry
Hi, Sharon! I’m in desperate need of some words of wisdom from you, please.
I’ve rarely cooked fish, except for some whole salmon on the BBQ – before moving into an apartment, where BBQs aren’t allowed.
My friend gifted me with a package of halibut fillets, before leaving on his annual vacation. The problem is – the fillets are 1″ at their thickest, but thin down to almost “I can read a newspaper through it.” thinness.
Should I fold the thin part under, in an attempt to equalize the thickness? I’d really hate to ruin them… they’re $19/#, and definitely out of my price range!
Any and all assistance would be greatly appreciated!
Greetings, from Alberta, Canada 🇨🇦
Sharon Rigsby
Hey Terry, you are very lucky to have halibut! That and grouper are my two favorite fish. Folding the thinner piece under is a good idea and that would work well. I don’t know how much fish you have, but if it’s more than you can eat at one meal, you could also cut the thinner part off, and cook it another day and of course it would take a lot less time.
Good luck and I hope you enjoy it!
Terry
Thanks so much, for such a speedy, informative reply! I’ve definitely got way too much for 1 meal, so trimming off the thinner ends is genius. The package has 6 fillets, so I’ve got a good many meals.
The price of fish is exorbitantly high here, as it all must be imported. Even salmon is $20/#, and the majority of it comes from BC, immediately west of us, so that’s ridiculous, IMHO!
Hopefully, my friend will catch his daily allowance of salmon. It must be turned in to the cannery so they can track overall numbers. They also process, flash freeze, and vacuum seal it if you want. My friend takes a chest freezer and generator under the canopy of his truck, to ensure it stays frozen. Hoping for some fresh, and smoked salmon, come mid September!
Sorry for the verbal vomit – overtired 😕
Sharon
Made this tonight. It was amazing.
I will be checking your recipes from now on😄
JB
Just made this for dinner, everyone loved it!
I didn’t have sour cream so I used non fat Greek yogurt. It was excellent and a few less calories.
It
Will make it again for certain.
Lino
I tried this yesterday with fresh Mediterranean grouper steak; it was delicious, with only 216 calories. It’s going to become one of our staples; my wife wants it once weekly 🙂
Lara M
The topping on the fish is single-handedly the best thing I’ve ever tasted with fish in my life!!! The cooking time was also spot on, so the fish was cooked perfectly. I’ve shared this with several others and will definitely be making it again and again and again! TYSM