Skip to content

Baked Grouper in Lemon Caper Sauce

January 18, 2011

Have everything ready for dinner before you bake this quick fish dinner.  I went to the fish market the other day craving a big piece of fresh fish and was a bit put off to find my fish market was now owned by someone new.  That is always disturbing, however I was determined to have some fish.  I asked which fish was the last one off the boat and the new kid showed me three different fish, snapper, dolphin and grouper.  The grouper looked the best to me so dinner was decided.  It was fresh and delicious so I feel safe again to go back to visit the new owners, but I will be very guarded for a while.  I generally will just grill or broil fish with some butter and lemon and call it done but this recipe adds just a couple other ingredients for a sauce and is perfect for baked fish. 

Baked Grouper in Lemon Caper Sauce


  • 1 lb. Grouper Filet
  • 1/2 C. Whole Milk
  • 2 T. Unsalted Butter
  • 2 T. Capers (drained)
  • 1 t. Dijon Mustard
  • 2 Lemons
  • Freshly Ground Pepper
  • Fresh Parsley (for Garnish)


  1. Place the fish in an ovenproof skillet or gratin dish
  2. Pour milk over the fish and marinate for 15 minutes; covered in the refrigerator
  3. Preheat oven to 400 degrees/oven rack in center of oven
  4. In a small pan; melt the butter over low heat; when it begins to sizzle add the capers, mustard and juice of one lemon and pepper
  5. Stir until it is a smooth sauce; cook additional 5 minutes until slightly thickened
  6. Bake the fish for 10 minutes; remove fish from oven and preheat boiler
  7. Spoon sauce over the fish (do not drain off the milk
  8. Place under broiler for 3-5 minutes (until fish just begins to turn golden brown)
  9. Sere immediately on a warmed plate with lemon and fresh parsley

(Serves 2)

Recipe from

2 Comments leave one →
  1. January 30, 2014 21:46

    So glad you liked it and lucky you with the red grouper. Can use this sauce for just about any fish. Thank you for visiting

  2. January 29, 2014 10:27

    This was delicious! I live is Jacksonville Florida and my husband came home from some fresh red grouper. I love capers and lemon and can’t believe I never thought about adding mustard! Fresh from my garden steamed kale and quinoa made for a terrific dinner.

Leave a Reply to "Deja Vu" Cook Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: