A 2kg black grouper fillet can look daunting but it is such a versatile size because you can cook it as is or cut it into your desired portion sizes (which is what we did to show you).
Ingredients
| Black Grouper Fillet Skin | on 2-4kg |
| Potatoes | 4 |
| Courgette | 1 |
| Spinach leaves | |
| Pesto cream sauce |
Step 1
Defrost the beautiful black grouper fillet and portion it to your desired size
Step 2
Thinly slice the courgette and potatoes, place on a baking tray with olive oil and bake until browned
Step 3
Rub olive oil into the fish fillet and heat a grill plate to very high heat
Step 4
Place the fish, skin side up, on the grill plate. Leave it to sizzle and rotate slightly to create nice char markings, then turn over the fish to crisp the skin
Step 5
Put the pieces skin side up on a lined baking tray, in the oven at 200 ºC for 8 minutes.
Et voila! Ready to dig in!
Note
We did not season the fillet with anything else, only some salt on the skin to crisp it up, and were pleasantly surprised by the natural aromas and firm texture of this fillet portion. Black grouper has a slightly stronger taste than your classic seabass however it is not potent and rather offers a delicate natural fish taste that doesn’t need anything added to it for flavour.Â
