Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 4 (6 oz.) Grouper filets
- Salt and pepper to taste
- 2 tbsp. Olive oil
- 1/2 cup Diced onion
- 1/2 cup Diced tomato
- 1/2 cup Sliced kalamata olives
- 1/4 cup Chopped fresh parsley
- 1 tbsp. Lemon juice
Instructions
- Preheat the oven to 375°F.
- Season grouper filets with salt and pepper and place them in a baking dish.
- In a skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
- Add the tomato and olives to the skillet and cook for 2-3 minutes.
- Spoon the tomato and olive mixture over the grouper filets.
- Bake for 15-20 minutes or until the fish is cooked and flakes easily with a fork.
- Sprinkle it with fresh parsley and lemon juice before serving.
Nutrition Facts
Calories: 270 kcal
Fat: 13g
Protein: 36g
Carbohydrates: 3g
Fiber: 1g
Net Carbs: 2g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Baked Grouper with Tomato and Olive Topping
To store low-carb baked grouper with tomato and olive topping, you should follow these simple steps:
- Let the baked grouper cool to room temperature before storing it. This will prevent condensation from forming inside the container.
- Transfer the baked grouper to an airtight container with a lid. Glass or plastic containers with tight-fitting lids work well for this purpose.
- Spoon any remaining tomato and olive topping over the top of the grouper in the container.
- Seal the container tightly and label it with the date of preparation.
- Store the container in the refrigerator for up to three days.
You can reheat the grouper in the microwave or oven when ready to eat the leftovers. To reheat in the microwave, place the fish on a microwave-safe plate, cover it with a damp paper towel, and microwave it on high for 1-2 minutes or until heated.
To reheat in the oven, preheat the oven to 350°F (175°C), place the grouper in an oven-safe dish, and bake for 10-15 minutes or until heated through.
Note: If you prefer crispy topping on your baked grouper, store the fish and topping separately and reheat them in the oven at 400°F (200°C) for about 10-15 minutes or until heated through. Then, spoon the tomato and an olive topping over the top before serving.