Grouper – Goldblutch Grouper – Sea Bream (sliced or whole fish)
- 1.5 – 2 pounds of whole fresh fish or slices of the above species.
- Olive oil
- Olive oil
- Vegetables, herbs (optional of your choice)
Once you rinse the fresh fish very well, add salt and pepper in fair quantities (inside the stomach and externally on the whole fish / on both sides if you choose slices of grouper). Take a piece of parchment paper twice as big as the surface that the fish will cover and brush it with olive oil. Wrap the fish inside and twist the edges like a candy, in order to prevent the air from getting inside (if you are roasting slices of grouper watch out that the slices are not placed one over the other but make sure to give them enough space to “lie” in the roasting pan). If you prefer, you may also add in the parchment paper vegetables and herbs of your own choice. Place the roasting pan in a preheated oven (100⁰C) and roast at 200⁰C for about 45 minutes (depending on your oven). If you want your fish a bit crispy on the top, open the parchment paper and roast 3-4′ on the grill mode. The fish is ready, tender and juicy.
Notes:• If you add vegetables and potatoes in the parchment paper, have them chopped, so they will cook at the same time with the fish. • The cooking time is indicative, depending on the size of the fish.
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