Grouper In A Bag

A Great Meal To Cook On Parent's Weekend To 

Convince Your Family You Are Not Living On 

Ramen Noodles And Cold Pizza!

Ingredients

• 2 Tablespoons butter, melted, or olive oil
• 1/2 pound fresh fish cut into 4 6oz servings
•      (Grouper, Snapper, Mahi or whatever is the freshest at the fish market)
• 1/2 cups Greek style yogurt (plain)
• 2/3 cup Panko crumbs or breadcrumbs
• Salt and freshly ground black pepper or Emeril's original seasoning
• 1 lemon
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• Supplies

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  • parchment-paper
  • 4 brown paper lunch-bags
  • rimmed baking sheet
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  • Directions
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  • Cut parchment paper into strips to fit into lunch bags.  Using 1/2 the butter or oil, grease the baking sheet.  Cut the lemon in half.  Cut 1 lemon half into wedges and the other half into slices.
  
  
  • Cut fish into 2 serving size pieces.  Rinse in fresh water and dry with paper towels.  Coat fish in in plain yogurt.  Season the fish (salt, pepper, Emeril's) and place on parchment strips.  Put 2 cups panko crumbs on a plate.  Press fish into crumbs to coat.  Return to parchment and sprinkle (again) with seasoning.  Drizzle fillets with remaining butter or oil and top with lemon slices.
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  • Place fish into bags and seal/staple.  Place individual bags on greased baking sheet(s) and bake at 450 degrees for 8 to 15 minutes depending on the thickness of the fish.  Serve immediately with lemon wedges.
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Notes

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  • Cooking time will vary based on the thickness of the fish:
  • *  Thin Fillets - 8 to 19 minutes (flounder, talapia, most snapper)
  • *  Medium Fillets 10 - 12 minutes (smaller mahi, some snapper)
  • *  Thick Fillets 12 to 15 minutes (salmon, mahi, grouper)
  • If unsure, cook for 12 minutes
  
  

  • Serves 2