Easy Crispy Oven-Baked Grouper checks all of the boxes; it’s quick, easy, fuss proof, foolproof, and every last bite is crunchy, flaky deliciousness! And, a bonus, you can have all of this without the mess of frying!
Oven-Baked Grouper is a staple in our house. And, I make this delicious, baked, breaded, fish main course often.
What’s the best fish to bake?
Yes, I can read your mind, and I know you are wondering if you can substitute another fish in this recipe for baked fish fillets? And the answer is a resounding yes! Any firm white fish like red snapper, halibut, flounder, haddock, cod, or mahi-mahi, would also work well in this easy baked fish recipe.
The only caveat is the fish fillets should be fresh and be at least 1 to 1-1/2 inches thick. Any thicker or thinner than this means that you will have to increase or decrease the cooking time.
How do you make oven-baked grouper crispy?
The secret to this crispy oven-baked fish recipe is toasting the panko breadcrumbs before coating the fish so they will be flavorful, golden brown and crispy.
How do you make baked fish taste better?
The other secret to this baked fish recipe is cooking the breaded fish fillets slowly at a relatively low temperature, which keeps them moist, tender, and flaky.
Is fish healthy?
According to the website, EDF Seafood Selector, white-fleshed fish, in particular, is lower in fat than any other source of animal protein and the omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits.
More grouper recipes:
If you like grouper as much as we do, you might also want to check out these easy and popular grouper recipes on my blog:
- Easy Pan-Seared Grouper with Gremolata,
- Baked Grouper with Tomatoes and Artichokes
- Easy Baked Parmesan Grouper Fillets
- Mediterranean Grouper
- Grilled Grouper and Mango Salsa
Here is a link to more seafood recipes and menu ideas.
How to make Oven-Baked Grouper:
Preheat the oven to 300 degrees F.
Melt butter in a small skillet over medium heat. Add garlic and thyme and cook for about 30 seconds. Stir in panko and pepper and cook until the panko is golden brown, which should take about 6 minutes.
Remove from the heat and set aside.
Combine mayonnaise and lemon zest in a small bowl.
Use a paper towel to pat dry the fish fillets and season to taste on both sides with salt and pepper.
Set a wire baking rack inside a rimmed baking sheet and spray the rack and baking sheet with non-stick cooking spray.
Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture. Do not coat the bottom.
Dredge a fillet in the panko breadcrumb mixture and make sure the top and sides are evenly coated.
Place the fillet, panko side up, on the baking rack and repeat with the remaining fillets.
Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees. The fish should flake easily when a fork is inserted.
Serve this delicious fish with my easy cheese grits and a nice tossed salad.
Oven-Baked Grouper Recipe - Easy Crispy Panko Coated Fillets
Ingredients
- 4 Tbsp unsalted butter
- 1 clove garlic (small clove, minced)
- 3/4 tsp fresh thyme may substitute 1/4 tsp dried thyme
- 1 cup panko breadcrumbs
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 cup mayonnaise
- 1/2 tsp lemon zest
- 4 fresh grouper fillets (1 to 1-1/2 inches thick) (skinless)
Instructions
- Preheat the oven to 300 degrees F.
- Melt butter in a small skillet over medium heat. Add garlic and thyme and cook for about 30 seconds. Stir in panko and pepper and cook until the panko is golden brown, which should take about 6 minutes. Remove from the heat and set aside.
- Combine mayonnaise and lemon zest in a small bowl.
- Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper.
- Set a wire baking rack inside a rimmed baking sheet and spray with non-stick cooking spray.
- Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
- Dredge the fillets in the panko breadcrumb mixture and make sure the top and sides are evenly coated. Do not coat the bottom.
- Place the fillet, panko side up, on the baking rack and repeat with the remaining fillets.
- Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.
We LOVED it-I followed the recipe as written and it was perfection! A client gives me fresh fish from the Gulf occasionally and I was looking for a new recipe and found this. Thank you for sharing!
gy
I’ve made this 3 times. So much easier and better than fried fish. Delicious!
I’m so glad you like it, Stephanie! And, thank you too for taking the time to let me know!
All the best,
Sharon
I made this for dinner one night this week and was it ever good! I had everything I needed already, so it was as easy as it was good. I’m trying it with a chicken breast, tonight, and will let you know how it that works out.
I made it last night for dinner it took a little concentration but I had all the proper ingredients. We served it with some wild rice and it was delicious. Perfectly cooked moist grouper. Thank you for the recipe it will be one of my favorite now‼️😋
Hi Marty,
I’m so glad you liked the grouper and thank you too for taking the time to leave a comment!
All the best,
Sharon
I have a question about the recipe. You mentioned to place the fish “pinko side up” before baking. Don’t you coat the entire fish on both sides ??
Hi Rita, you only coat the top and sides with the mayonnaise mixture and the panko. I hope you enjoy this recipe!
All the best,
Sharon
I have made these and they turned out great! However, I don’t have panko bread crumbs this time around. Can I use crispy shake and bake?
Thanks for the recipe!
Hi Kayli,
I’ve never used that product in this recipe so I can’t say for sure, but I think it will work. Please let me know how it goes.
All the best,
Sharon
Thank you. This was delicious! The grouper as moist and crispy.
Hi Virginia, thanks so much for letting me know! I’m so glad you enjoyed it!
All my best,
Sharon