Served alongside the creamy Parmesan risotto, these beautiful grouper fillets were amazing. I so enjoy the flavor combination of Dijon mustard and lemon juice and the briny taste of the capers complimented the sauce very well.
1 lb. grouper fillets
3 T. unsalted butter
3 T. capers, drained
1 T. Dijon mustard
juice of one lemon
freshly ground pepper
chopped parsley for garnishing
Preheat oven to 400 degrees. Place grouper in an oven proof baking dish and when oven is preheated baked fish for approximately 13 - 15 minutes or until it flakes easily with a fork. Cooking time will be dependent on the thickness of the fish. If you'd like the fillets to be a little more browned, you can simply put the baking dish under the broiler for a few minutes. Watch carefully!
Meanwhile, make the sauce.
In a small saucepan, melt the butter. When it begins to sizzle add the capers, Dijon, lemon juice and black pepper. Stir until the sauce is smooth and thickened.
Remove the fish to a serving plate and carefully pour the sauce over the fillets. Top with chopped parsley and additional lemon wedges. Serve immediately.
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