Grouper with Artichokes and Peppers
Serves: Makes 4 servings
 
Ingredients
  • 2 small zucchini, thinly sliced
  • 2 teaspoons kosher salt, divided
  • ⅓ cup thinly sliced roasted red peppers
  • 1 (14-ounce) can baby artichokes, drained and halved
  • 1 lemon, sliced
  • 4 (5-ounce) skinless grouper fillets
  • 2 large shallots, thinly sliced
  • ¼ cup capers, drained
  • ¼ cup unsalted butter, cubed
  • ¼ cup chopped fresh dill
  • Garnish: chopped fresh dill, ground black pepper, lemon zest
Instructions
  1. Preheat oven to 400°.
  2. Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half diagonally to create a triangle; unfold parchment.
  3. Divide zucchini among parchment squares, placing on left side next to fold. Sprinkle with 1 teaspoon salt. Top each with roasted peppers, artichokes, lemon slices, and grouper. Sprinkle grouper with remaining 1 teaspoon salt. Top with shallots, capers, butter, and dill. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a large rimmed baking sheet.
  4. Bake until parchment is lightly browned and puffed, about 10 minutes. Let stand for 5 minutes. Cut a slit into each packet to let steam escape; gently pull back paper. Garnish with dill, pepper, and zest, if desired.
Notes
Any flaky white fish such as tilapia, snapper, or cod can be swapped for grouper.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grouper-artichokes-peppers/