Ingredients
Crusty baguette and fresh lemons for serving
Crusty baguette and fresh lemons for serving
2 tsp. fresh parsley, chopped
2 tsp. fresh oregano, chopped
4 tsp. butter
8 tsp. dry white wine
½ tsp. fresh ground black pepper
½ tsp. sea salt
¼ cup kalamata olives, pitted and chopped
2 Tbsp. capers, drained
1 cup cherry tomatoes, cut in half
1 Tbsp. olive oil
¼ tsp. dried red chili
2 cloves garlic, sliced
2 tsp. olive oil
4 grouper fillets (6-oz. each)
Step by step
Fold four 15-inch square pieces of parchment in half. Trim sharp edges to create a circle. Open and place 1 grouper fillet to the right of the crease in paper.
Heat 1 teaspoon olive oil in small skillet over medium heat. Sauté garlic and dried red chili until golden, about 1 minute. Remove from heat and stir in tomatoes, capers and olives. Season fish with salt and pepper and divide tomato mixture over fish. Top each fillet with 2 teaspoons wine, 1 teaspoon butter, 1 teaspoon oregano and 1 teaspoon parsley. Fold left side of paper over fish and starting at the top make small, tight overlapping folds twisting paper tightly at top and bottom to seal.
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of water to Water Basin Pan and set Perforated Steamer Tray in place.
Place packets on Perforated Steamer Tray. Cover with Lid. On STEAM mode, steam fillets for 20 minutes. Remove fillets from Steamer and transfer packets to plates. Slit tops with a knife; gently open. Fish is cooked when flaked easily with a fork.
Serve immediately with crusty baguette and fresh lemons.