Thursday, November 8, 2012

Black Grouper in Parchment

For years I wanted to cook something in parchment paper but never did. The other day I decided to try it. I already had a roll of parchment paper in my pantry left over from project years ago. 

First I marinated one large fillet of black grouper which I cut up into smaller pieces leaving on the skin. For the marinade I mixed up olive oil, vinegar and spices of oregano, sage, salt and pepper.

While the fish was marinating I chopped up a small shallot and a one inch cube of fresh ginger. I sliced four mushrooms very thin. I julienned one sweet potato in very thin slices and parboiled the potato for one minutes in boiling water.

I cut a 12 inch piece of parchment paper and set it on a plate rolling under the sides to keep it open.

I dabbed a bit of the marinade on the paper and placed the fillet of fish and sprinkled it with the shallot, ginger, mushroom and julienned sweet potato. I wrapped up the packets and placed in a preheated oven for 20 minutes. When you serve careful when you open the parchment as hot steam will escape. I served the fish with some mixed brown rice and rutabaga.

I prepared the rutabaga by chopping in small cubes putting in a glass baking dish, drizzling with olive oil, one teaspoon of sugar, one teaspoon of oregano and one teaspoon of rubbed sage. Stir the rutabaga well and place in 350 F oven for 40 minutes, turning up the heat to 400 the last 10 minutes to help brown the rutabaga. I cooked the rutabaga before the fish and kept the baking dish covered and it was still warm when the fish was ready. Bon apetit. Thanks for reading and for all your comments.


  1. YUM!
    I use parchment to line cake pans ( makes getting upside down cake a breeze) but never for pouch cooking....I'll have to give it a try.
    Your food always looks so good!

  2. Grouper is one of my faves... but it's not always available here and it's expensive. I've not used parchment for poaching either. It sure looks yummy.

  3. What a nice idea, I will try it.


  4. Looks delicious! How was it?

  5. What a lovely recipe! It looks like a great way to keep the fish moist while it cooks.

  6. We know rutabaga as swedes. I really like them, but many do not.

  7. yum Linda- what a grand dinner.

  8. Hi Suzi, thanks, all these years of cooking and I never used parchment, always thought of it as exotic and it was so easy.

    Hi Michele, thanks, easy and vesatile to use, glad I tried it, I think any kind of fish would be good in it maybe even chicken.

    Hi Elna, thanks, nice and easy and pretty to serve to guests.

    Hi Gayle, thanks, it was delicious, the flavors meld into the fish very well.

    Hi Julia, thanks, I think any kind of meal would be good, maybe one of your quails?

    Hi Elephant's Child, thanks, it has been years since I had them, my mom used to make them all the time, either baked but sometimes mashed with other vegetables blended in.

    Hi Meredith, thanks, a good way to impress some guests and easy to do too, can be prepared in advanced and then popped into the oven.


I love suggestions, questions, critiques, thanks for your comment