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 1-½ 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
- Crispy Fried Grouper
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.
Leftovers can be used to make Fish Tacos or Homemade Fish Cakes.
Oven-Baked Grouper Recipe - Easy Crispy Panko Coated Fillets
Ingredients
- 4 tablespoon unsalted butter
- 1 clove garlic (small clove, minced)
- ¾ teaspoon fresh thyme may substitute ¼ teaspoon dried thyme
- 1 cup panko breadcrumbs
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¼ cup mayonnaise
- ½ teaspoon lemon zest
- 4 fresh grouper fillets (1 to 1-½ 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.
Great receipe! Delicious
I made this as instructed except I did not read carefully and put the Panko mix on all sides. It was fine, but it went from rack to plate and did not have a chance to get soggy. It was very delicious and worthy of being served at a dinner party!
I was hesitant about using Mayo as I tried something similar with chicken, but the amount of Mayo in this recipe was small and it served its purpose of making the crumbs stick to the fish. The added lemon flavor was so very good!