Recipe: Baked Grouper with Whole Wheat Panko Bread Crumbs

There’s a little fish store about 5 minutes from my house that’s family owned.  I like it because I can speak to the owner about the fish, whether it’s wild, preparation techniques, etc.  I also feel good about supporting a local business that’s been around for 25 years.

They didn’t have wild cod, which is what I usually use for this dish, and what you’ll get when you order “fish n chips” out. The owner said, “Try the grouper, you’ll love it”, and we did. It came out moist and flaky with a little crunch from the crust..  1 1/2 thumbs up from the kids. Pretty good for a fish dish.


  • 2 lbs wild grouper
  • 1 cup whole wheat panko bread crumbs
  • 2 eggs, or egg replacer
  • salt and pepper to taste
  • 1 tbsp extra virgin olive and extra for drizzling on fish
  • fresh or dried parsley to sprinkle over at the table
Preheat oven to 400 degrees. Dredge Grouper in egg, (or egg substitute) and roll in panko bread crumbs.  Place on oiled baking sheet, sprinkle with salt and pepper and drizzle with olive oil, and place in oven. Cook for approximately 25 minutes, or until golden brown, or fish flakes easily. Serve with cocktail sauce or tarter sauce.
Serving suggestions:
Baked sweet potato fries, broccoli. I served it with butternut squash soup and broccoli raab.  Bon Appetit.


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