Roasted Whole Grouper With Garlic, Potatoes, And Bacon – a delicious recipe with bacon, groupers, garlic, thyme, potatoes, pearl onions. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425u00b0.
2
Wrap 4 strips of bacon around the fleshiest part of each fish, 1/2 inch apart.
3
Tuck the garlic and thyme evenly under the bacon slices. If necessary, secure the bacon with wooden toothpicks previously soaked in water (about 30 minutes) to prevent their burning. Place fish in a baking pan. Surround with the potatoes and onions and add the water.
4
Roast the fish about 28 minutes. Turn, using 2 spatulas, being careful not to tear the skin, and roast for 2 minutes more. The fish is done when a metal skewer inserted into the thickest part of the flesh comes out warm to the touch. If necessary, add more water to the baking pan if it becomes dry before the fish is cooked.
5
Transfer the fish to a serving platter and surround with the vegetables. Spoon the pan juices over all and serve.
1720
kcal
Calories
88
g
Fat
147
g
Carbs
100
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 bacon strips, 2 3-pound whole groupers, cleaned, heads on, 6 garlic cloves, sliced thinly, 8 fresh thyme sprigs, and more.
Yes, Roasted Whole Grouper With Garlic, Potatoes, And Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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