Mediterranean-Style Baked Grouper with Tomatoes and Olives

Mediterranean-Style Baked Grouper with Tomatoes and Olives

Pairs great with this Columbia Valley, WA Sauvignon Blanc

Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives.

Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week


  • 1 ½ lb grouper fillet (or a similar fish such as snapper, or cod) cut into 4 portions
  • kosher salt
  • 1 tbsp dried basil
  • 1 tbsp dried oregano 
  • 1 tsp sweet paprika
  • 1 tsp black pepper
  • 1 jar prepared sun-dried tomato pesto
  • 4 large garlic cloves, minced
  • Juice of 1 large lemon, more for later
  • Mediterranean style extra virgin olive oil 
  • 6 to 8 oz cherry tomatoes, halved
  • 10 to 12 pitted kalamata olives, sliced
  • Chopped fresh dill (about ¼ oz or so)


  1. Heat oven to 400 degrees F.
  2. Pat the fish dry and season with salt on both sides.  In a small bowl, combine the spices, (basil, oregano, paprika, and black pepper), and season the fish with the spice mixture on both sides. Then spoon 1 tbsp pesto over each portion.
  3. Drizzle oil into a baking dish and add minced garlic and lemon juice to the dish.  Place seasoned fish on top and drizzle with a little extra virgin olive oil.  Arrange cherry tomatoes and olives on top of the fish fillets.
  4. Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
  5. Remove from heat and top with fresh dill

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