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Sheet-Pan Grouper with Potatoes and Green Beans

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 35 min Total 50 min Method: OVEN Main: grouper

Potatoes get a head start in a hot oven, then green beans and seasoned grouper join them on the same pan. Dinner is ready with only one pan to wash. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Cook grouper to 145°F or until opaque and it flakes easily with a fork. Prep raw fish on its own board and wash hands after handling it. Scrub potatoes and lemon and rinse the green beans under running water.

Allergens: fish

Equipment

  • large rimmed baking sheet
  • large mixing bowl
  • spatula
  • knife
  • cutting board
  • instant-read thermometer

Ingredients (for 4 servings)

  • 1.5 pounds grouper fillets, about 1 inch thick
  • 1.5 pounds baby potatoes, halved
  • 12 ounces fresh green beans, trimmed
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Directions

  1. 1. Heat the oven to 425°F. Scrub the potatoes and lemon under running water; rinse the green beans and parsley.

  2. 2. Toss the potatoes with 1 1/2 tablespoons of the oil and half the salt, pepper, garlic powder, and paprika. Spread on a rimmed baking sheet and roast 20 minutes.

  3. 3. Toss the green beans in the same bowl with 1/2 tablespoon of the oil.

  4. 4. On a board used only for raw fish, pat the grouper dry. Rub with the remaining oil and season with the rest of the spices.

  5. 5. Push the potatoes to the sides of the pan. Add the green beans and lay the fish in the center.

  6. 6. Roast 12 to 15 minutes until the fish is opaque and separates easily with a fork and the potatoes are tender. Fish should reach 145°F in the thickest part.

  7. 7. Squeeze lemon over the pan, sprinkle with parsley, and serve.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Timing a one-pan dinner so potatoes, vegetables, and fish finish together.

Affordable substitution

Use frozen pollock or tilapia fillets thawed in the refrigerator overnight, and frozen green beans added straight from the freezer.

Optional variation

Swap the paprika for 1 teaspoon of lemon pepper seasoning.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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