- Main
- Fish
- American
- Oven
- Stovetop
Ingredients
For the fish
- 4
skinless grouper fillets (about 6 oz each, 1 inch thick), patted dry
salt, to taste
black pepper, to taste
- 1/3 cup
mayonnaise
- 1/2 cup
Parmesan cheese, finely grated
- 1 tbsp
Dijon mustard
- 1 tbsp
lemon juice, freshly squeezed
- 2 tbsp
chives or flat-leaf parsley, finely chopped
- 3/4 cup
panko breadcrumbs
- 1 tbsp
olive oil
For the spinach
- 2 tbsp
olive oil
- 4 cloves
garlic, thinly sliced
- 1 pinch
red pepper flakes (optional)
- 10 oz
baby spinach
salt, to taste
To serve
- 1
lemon, cut into wedges
- Pescatarian
Contains milk (Parmesan cheese), eggs (mayonnaise), wheat (panko breadcrumbs) and fish (skinless grouper fillets (about 6 oz each, 1 inch thick)).
Not checked: chives or flat-leaf parsley.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 425°F. Line a rimmed baking sheet with parchment or foil and set the grouper fillets on it, spaced a couple of inches apart. Pat them dry again if any liquid has collected, then season both sides lightly with salt and pepper.
5 min · 425°F
- 4 skinless grouper fillets (about 6 oz each, 1 inch thick)
- salt
- black pepper
- Step 2
In a small bowl, stir together the mayonnaise, Parmesan, Dijon, lemon juice and chopped chives until smooth.
3 min
- 1/3 cup mayonnaise
- 1/2 cup Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp chives or flat-leaf parsley
- Step 3
In another small bowl, toss the panko with 1 tablespoon olive oil and a pinch of salt until the crumbs look evenly dampened.
2 min
- 3/4 cup panko breadcrumbs
- 1 tbsp olive oil
- Step 4
Spread the Parmesan mixture over the top of each fillet in a thick, even layer, right out to the edges. Press the panko onto the coating, pressing gently so it sticks.
3 min
- Step 5
Bake until the crust is puffed and deep golden and the fish flakes easily at its thickest point, 14 to 18 minutes for 1-inch fillets (an instant-read thermometer should read 135–140°F). If the crust is still pale when the fish is done, run it under the broiler for 1 minute, watching closely. Let the fish rest on the pan while you cook the spinach.
16 min, hands-off · 425°F
- Step 6
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring, just until the garlic turns pale gold and smells sweet, about 1 minute — don't let it brown.
2 min
- 2 tbsp olive oil
- 4 cloves garlic
- 1 pinch red pepper flakes
- Step 7
Add the spinach in handfuls, tossing with tongs and adding more as each batch wilts, 2 to 3 minutes total. Season with salt. Tip the pan and pour off any watery liquid so the spinach stays bright, not soggy.
3 min
- 10 oz baby spinach
- salt
- Step 8
Divide the garlic spinach among four plates, set a fillet on top of each, and serve with lemon wedges.
2 min
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026