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.
Judi
Delicious! Can’t wait to tell my sis who lives in FL. Thank you!
Angie B in Texas
Wow! Where has this recipe been hiding!? I was just randomly searching on Google for baked grouper and came across this gem! I used freshly shredded parmesan cheese and I only had some pineapple habanero sauce so I used that as the hot sauce. This recipe is a keeper! It’s definitely going in my rotations as a new staple! So much flavor! I never would have thought that a combination of sour cream and parmesan cheese would go on fish, but it made the fish flavorful and moist. This is truly a gourmet dish that tastes like you went to a lot of trouble to prepare, and the paprika makes it so pretty and colorful. I can’t wait to make it again!
Eddie M
Made Grouper for the first time and used this recipe. The family absolutely loved it. Will be making this again.
Allison
How funny I search for a baked grouper recipe and a fellow Tallahassee-an is the publisher! This was delicious and a new staple in the house! My hubby loves the hot sauce addition. Thank you for this. Looking forward to exploring more of your recipes.
Cheers! Allison
Sharon Rigsby
Hey Allison, I’m so glad you enjoyed the recipe and I always enjoy knowing when some of my Tallahassee friends try something. Thanks so much for taking time to write a comment.
All the best,
Sharon
Debbie
I love grouper! This recipe was delicious. I made it exactly as instructed, except for the hot sauce. It was perfect and a big hit with my family. This recipe is a keeper!
Sharon Rigsby
Hi Debbie, I’m so glad you enjoyed the grouper, and thank you too for taking the time to let me know!
All my best,
Sharon
MARY WHALEN
This has become a family favorite – even for those who are not crazy about fish!! Have made it with grouper and snapper and it is fabulous – thank you!!
Sharon Rigsby
Hi Mary,
Thank you so much for taking the time to let me know. I’m so glad you and your family are enjoying this recipe!
All the best,
Sharon
Phyllis L. Kopytko
Easy peezy and delicious. Thanks you. I served it with buttergarlic noodles and seasoned broccoli.
Justin
First time I did this was last night for my mom and dad and it was amazing I will be cooking this again hands down delicious takes the boring away from regular baked fish , thanks!
Sharon Rigsby
Hi Justin,
I’m so glad you and your family enjoyed this recipe! And, thank you too for leaving a rating and comment!
Sharon
Leelee
About to give your parmesan grouper recipe a try! I can tell already it’s going to be a hit! I couldn’t resist a taste test of the sour cream and hot sauce topping and just know it’s going to be mouth watering,…and so ez!! TY.
Gritsandpinecones
Hi Leelee, I hope your family enjoyed the parmesan grouper! Thanks so much for leaving your comment!
All my best,
Sharon
Jana
My family loved this recipe! I didn’t have enough sour cream so I added mayo to it as well. Was delish! Although I cooked mine a little longer as well. Definitely will make again, probably several times a month! 😄 thank you
Gritsandpinecones
Hi Jana, I’m so happy to hear your family enjoyed the fish! It’s one of our favorites and I think your idea of adding mayonnaise was genius!
Thanks so much for leaving a comment!
All my best,
Sharon
Lacy
I wonder if you can substitute yogurt for the sour cream …I think I might try it ..
Gritsandpinecones
Hi Lacey,
I haven’t ever used yogurt so I don’t know how it would work, but I worry that the makeup of yogurt is very different from the sour cream. If you do try it, please let me know how it works!
All my best,
Sharon
Tracey Higney
This is so delicious and super easy. I made this for my Dad; he ordered grouper in a very upscale Florida restaurant and when the Chef came to our table to inquire about our meal, my Dad told the Chef “I loved my daughter’s better;but yours was good too!”😉 So, thanks for a great recipe!
Gritsandpinecones
Dear Tracey,
Thank you so much for the sweet comment. It made my day! I’m so glad you and your Dad enjoyed it!
All my best,
Sharon
A
For some reason 15-20min was not long enough
Gritsandpinecones
Thanks for sharing! I’m sorry that your dish took longer. The only things I can think of which might cause this is that your fish was thicker than 1 inch, or if it was frozen, it wasn’t completely thawed, or possibly your oven might be off a little with the temperature, (I finally had to buy an oven thermometer to verify mine because even though it is fairly new, it is still off about 25 degrees…so I always have to adjust my recipe temperature accordingly.
I do hope even though it took a little longer to cook, you enjoyed it!
All my best,
Sharon
Mike
This looks so good! I think I’ll make it tomorrow night for dinner!
Heather
I love it! Was totally easy to prepare and is absolutely delicious!
Gritsandpinecones
Hi Heather, I’m so glad you liked it! Thanks too for letting me know!
All my best,
Sharon
Aida
It was fast easy and delicious
Gritsandpinecones
Hi Aida, I’m so glad you enjoyed this dish. It is one of our favorites too! Thank you so much for letting me know!
All my best,
Sharon
Kaye
Girlfriend, This was sooooo good. my non-fish loving husband said this is a keeper”