Baked Grouper with Kalamata Mustard

Name: Baked Grouper with Kalamata Mustard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons dried basil; 2 Tbsps chopped fresh parsley; 680 grams grouper fillets (or other white fish fillets such as flounder, orange roughy, or perch); 8 chopped pitted kalamata olives; 2 Tbsps light butter, softened; 0 teaspoons paprika; 0 teaspoons pepper; 2 Tbsps whole-grain Dijon mustard

Baked Grouper with Kalamat If you have basil, pepper, grouper fillets, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Arrange fillets on a baking sheet coated with cooking spray. Lightly coat tops of each fillet with cooking spray; sprinkle with pepper and paprika.

Ingredients you will need

Cooking Spray

Paprika

Pepper

Equipment you will use

Baking Sheet

Bake, uncovered, at 425 for 12 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Combine olives and next 3 ingredients in a bowl.

Ingredients you will need

Olives

Equipment you will use

Bowl

Remove fillets from baking sheet, and top evenly with olive mixture.

Ingredients you will need

Olives

Equipment you will use

Baking Sheet

Sprinkle with parsley.

Ingredients you will need

Parsley

Serve immediately.

carbo rating: 1

Equipment

Oven

Baking Sheet

Bowl

Ingredients

Servings:

1teaspoons

dried basil 2Tbsps

chopped fresh parsley 680grams

grouper fillets (or other white fish fillets such as flounder, orange roughy, or perch)8

chopped pitted kalamata olives 2Tbsps

light butter, softened 0teaspoons

paprika 0teaspoons

pepper 2Tbsps

whole-grain Dijon mustard

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.