Name: Grouper with Roasted Corn and Peppers Recipe
Prep time: 5 min
Cook time: 30 min
Yield: 4
Ingredients: 1 red bell pepper; 1 green bell pepper; 2 cup fresh corn kernels; 2 tbsp cooking oil; ½ tsp salt; ½ tsp fresh-ground black pepper; ½ tsp dried thyme; 2 lb grouper fillets

Grouper with Roasted Corn and Peppers Recipe

How To Make Grouper with Roasted Corn and Peppers

The fish is seasoned with thyme then cooked side-by-side with corn and bell peppers for this simple and satisfying grouper recipe.

Preparation: 5 minutes

Cooking: 30 minutes

Total: 35 minutes

Serves:

Ingredients

1red bell pepper
1green bell pepper
2cupfresh corn kernels,(cut from about 3 ears) or frozen
2tbspcooking oil
½tspsalt
½tspfresh-ground black pepper
½tspdried thyme
2lbgrouper fillets

Instructions

Heat the oven to 450 degrees F.
In a large roasting pan, combine the red and green bell peppers, the corn, 1 tablespoon of the oil, and ¼ teaspoon each of the salt, pepper, and thyme.
Roast in the oven for about 12 minutes until the corn and peppers start to brown, stirring twice.
Rub the remaining tablespoon of oil over both sides of the fish. Sprinkle the fish with the remaining ¼ teaspoon each salt, pepper, and thyme.
Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides of the pan.
Put the fish in the center of the pan, skin-side down, and cook until just done, about 15 minutes for 1-inch-thick fillets.
Serve the fish with corn and peppers.

Recipe Notes

Fish Alternatives: Other moderately firm fish to roast here include tilefish, sea bass, and cod. If the fillets are skinned, coat them with a bit of oil before adding them to the pan.
Tip: If using frozen corn kernels, let them defrost if possible; it only takes a few minutes. Measure the corn first thing and it will be defrosted by the time it’s needed. Pat the corn dry with a paper towel after defrosting so that the excess moisture won’t get in the way during cooking and make browning impossible.