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Baked grouper with creamy mushroom spinach sauce

Baked Grouper with Creamy Mushroom-Spinach Sauce

A flavorful, comforting seafood dish featuring crispy baked grouper topped with a rich, creamy mushroom-spinach sauce. Perfect for weeknight dinners or special occasions, this recipe combines fresh, flaky fish with savory, velvety toppings for a restaurant-quality meal at home. Bonus: This recipe is made extra special with fresh-caught Florida grouper, thanks to a family fishing tradition!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Grouper
  • 2 lbs Fresh grouper fillets
  • 2 tbsp olive oil
  • ¼ cup unsalted butter melted
  • 1 Small shallot finely diced
  • 1½ cups Panko breadcrumbs
  • Salt and pepper to taste
For the Sauce
  • 2 tbsp Unsalted butter
  • ½ cup Mushrooms finely chopped
  • 1 cup Fresh spinach
  • 2 Green onions chopped
  • Remaining diced shallot about 1 tbsp
  • ½ cup half and half
  • Salt and pepper to taste

Equipment

  • Baking dish
  • Parchment paper or nonstick spray
  • Mixing bowls
  • Skillet
  • Knife and cutting board

Method
 

Prepare the Baked Grouper
  1. Preheat your oven to 325°F (165°C).
  2. Lightly oil a baking dish or line it with parchment paper.
  3. Pat grouper fillets dry and season with salt and pepper.
  4. In a shallow bowl, mix the olive oil, melted butter, and diced shallot.
  5. Dip each fillet in the butter mixture, coating both sides.
  6. Press the fillets into the panko bread crumbs, coating evenly.
  7. Arrange the coated fillets in the baking dish.
  8. Bake for 25 minutes, or until the fish flakes easily with a fork and the coating is golden.
Make the Sauce
  1. While the grouper bakes, heat 2 tbsp of butter in a skillet over medium heat.
  2. Add chopped mushrooms and shallots; sauté for 3–4 minutes until softened.
  3. Stir in spinach and green onions, cooking until the spinach wilts.
  4. Pour in the half and half, stir, and simmer gently for 2–3 minutes.
  5. Season with salt and pepper to taste.
  6. Optional: For a thicker sauce, let it reduce slightly longer or add a touch more cream.
Serve
  1. Plate the baked grouper and spoon the warm mushroom-spinach sauce over the top. Serve with rice, mashed potatoes, or crusty bread.