Sheet Pan Grouper with Herbes de Provence, Potatoes, Fennel & Leeks
We love sheet pan recipes because they are a quick fix for delicious weeknight dinners with minimal clean-up required. This one combines the subtle flavor and pleasing texture of grouper with herbs, fennel, and leeks.
- 2 grouper fillets
- 4 medium russet potatoes
- 1 bulb fennel
- 1 leek (white part only)
- 1 lemon
- 2 cloves garlic
- Olive oil
- ½ stick butter, softened
- 1½ teaspoon Dijon mustard
- ¼ teaspoon capers, finely minced
- 1 teaspoon herbes de Provence
- Remove grouper fillets from packaging, place on a paper towel-lined plate or tray, and thaw overnight on the lowest shelf of the refrigerator. Allow about 12 hours, and once thawed, give a good pat-down with paper towels to remove any remaining moisture before cooking.
- Pre-heat oven to 350F degrees.
- Peel and cut potatoes into large wedges. Cut fennel bulb into wedges similar in size to the potatoes. Cut lemon into thick wedges (about 4 slices).
- Remove green parts of the leek, slice down the center and rinse thoroughly to remove any sand. Cut into 1-inch-thick half circles.
- Mix all of the vegetables, lemon, and garlic with olive oil to coat and spread out in a single layer on a sheet tray. Generously season the vegetables with salt and pepper.
- Cook at 350F degrees for 30 minutes. Shake the pan halfway through to make sure the vegetables are not sticking.
- In the meantime, pat the grouper fillets dry with a paper towel. Season with salt and pepper.
- In a small bowl, combine softened butter with herbes de Provence, Dijon mustard, and capers. Coat the top of the grouper fillet with the butter mixture.
- Pull the sheet pan out of the oven and turn the temperature up to 425F degrees. Place grouper fillets on top of the vegetable and return to the oven. Cook for approximately 7 minutes longer.
- Plate on a large platter, garnish with fresh parsley and a drizzle of olive oil.