Grouper with Artichokes and Peppers

Grouper with Artichokes and Peppers

This sheet pan dinner features fresh vegetables and herbs for a simple and tasty dinner. Steaming in parchment paper bags makes for an easy clean-up too!

Grouper with Artichokes and Peppers
Serves: Makes 4 servings
 
Ingredients
  • 2 small zucchini, thinly sliced
  • 2 teaspoons kosher salt, divided
  • ⅓ cup thinly sliced roasted red peppers
  • 1 (14-ounce) can baby artichokes, drained and halved
  • 1 lemon, sliced
  • 4 (5-ounce) skinless grouper fillets
  • 2 large shallots, thinly sliced
  • ¼ cup capers, drained
  • ¼ cup unsalted butter, cubed
  • ¼ cup chopped fresh dill
  • Garnish: chopped fresh dill, ground black pepper, lemon zest
Instructions
  1. Preheat oven to 400°.
  2. Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half diagonally to create a triangle; unfold parchment.
  3. Divide zucchini among parchment squares, placing on left side next to fold. Sprinkle with 1 teaspoon salt. Top each with roasted peppers, artichokes, lemon slices, and grouper. Sprinkle grouper with remaining 1 teaspoon salt. Top with shallots, capers, butter, and dill. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a large rimmed baking sheet.
  4. Bake until parchment is lightly browned and puffed, about 10 minutes. Let stand for 5 minutes. Cut a slit into each packet to let steam escape; gently pull back paper. Garnish with dill, pepper, and zest, if desired.
Notes
Any flaky white fish such as tilapia, snapper, or cod can be swapped for grouper.