Next time you're in the mood for a no-fuss, no-frills meal that still packs a punch. Baked Lemon Garlic Grouper is the perfect combination of simplicity and flavor in a dish that's sure to be a hit with everyone. Don't worry about a complicated recipe or exotic ingredients; this dish is about keeping it simple.

The star of the show: Florida Grouper. This is a mild white fish with a firm texture, like a blank canvas waiting to soak up all the lemony and garlicky goodness we're about to throw its way. We caught this one back in September in the Gulf of Mexico. It was a beautiful morning heading out of the bayou.


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Ingredients
We're not looking for a subtle hint here; we want a zesty kick of fresh lemon juice, and if you're a garlic lover, you're in for a treat. Smash it, chop it, mince it – whatever floats your garlic boat. Ensure that fragrant goodness is evenly distributed over the grouper fillets so every bite tells a tale of garlicky joy.

- Gag Grouper
- Lemon
- Garlic
- Olive Oil
- Flour (we used gluten-free flour)
- Coriander
- Cumin
- Paprika
- Oregano
See recipe card for quantities.
Instructions

Combine all spices with the flour

Dip the Grouper fillets in the garlic lemon sauce and then into the flour mixture

Brown the grouper fillets in olive oil on both sides

Pour the remaining lemon garlic sauce over the browned grouper and cook in a preheated oven for 20-25 minutes.
Hint: The fish will not be cooked through when browning. You're just adding a thin crust and adding some color.
Substitutions
- Gluten-Free - We used gluten-free flour, but you can use regular all-purpose flour.
- Parsley - If you don't have parsley, you can skip it, but it does add a pop of color.
Storage
You can keep any left-overs in an air-tight container in the refrigerator for one to two days.
These ingredients don't stand up well to freezing.
Top tip
Don't overcook the fish; it will dry out. It should be done when it flakes easily but you'll want to use a meat thermometer to test it. It will continue cooking a bit after you take it out of the oven.
Related
Looking for more recipes? Try these:

Baked Lemon Garlic Grouper
Ingredients
- 4 each Grouper Fillets
- ¼ cup Fresh Lemon Juice
- ¼ cup Olive Oil
- 3 tbsp Melted Butter
- 5 each Garlic Cloves (finely chopped)
- ½ cup Flour (we used all purposed Gluten-Free flour)
- ½ tsp Ground Coriander
- 1 teaspoon Paprika
- ¼ teaspoon Cumin
- ½ teaspoon Ground Oregeno
- Salt and Pepper to taste
- 1 ½ tablespoon Finely Chopped Parsley
Instructions
Pre-Heat the oven to 400°F
Dredging Powder
- Combine the flour with the coriander, paprika, cumin, oregano, salt and pepper. Mix well.
Lemon Garlic Sauce
- Combine the lemon juice, olive oil, melted butter, and chopped garlic. Mix well.
Dredge the Fish
- Dip the fish filet in the lemon-garlic mixture and then into the flour. Place on a plate while you dredge the remaining fish fillets. At this point, you could cover the fish and place it in the refrigerator if you're prepping the dish to cook later in the day/evening.
- Add about one tablespoon into a cast iron skillet (or any oven-safe skillet) and heat until it shimmers.
Cook the Fish
- Add the fish fillets to the skillet and cook on medium-low heat until a golden brown crust forms on the fish. Do not filp it too soon. It should take about 2 to three minutes. When it's golden brown filp the fish and brown on the other side.
- After you've browned all the fish, pour the lemon-garlic sauce over the fish and bake in a pre-heated 400°F oven for 20-25 minutes until the fish reaches an internal temperature of 145°F. Remember, the fish will continue to cook after you remove it from the oven.
- Sprinkle the fish with the chopped parsley and serve, spooning the sauce over the fish after you plate it.
Food safety
- Cook to a minimum temperature of 145 °F.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Lottie Langer says
It turned out ok, The kids LOVED it! but pouring the lemon sauce over it then baking it ensured that it would not be crispy at all. kind of floury/soggy. Its a tezture thing for me. The flavor was good, but if i make it again i may alter the application of the sauce, as well as add more spice to the flour. cayenne or old bay.. maybe both.
Thanks for sharing!
blessedotb says
Thanks so much for the feedback, Lottie! I’m thrilled to hear the kids enjoyed it! 😊 You’re right, sometimes the fish can soften a bit under the sauce. To get that nice crisp, try cooking it a little longer in the pan before transferring it to the baking dish. A couple extra minutes can make all the difference! Let me know if that helps next time.