Lime Baked Grouper

    9 hours 20 minutes

    This delicious baked fish recipe also works well with tilapia. It's both healthy and flavourful! You don't have to love fish to love this dish. Serve it with rice and coleslaw to complete the meal.

    18 people made this

    Serves: 4 

    • 4 (125g) fillets grouper
    • 1/4 cup fresh lime juice
    • 1 pinch red chilli flakes
    • salt and ground black pepper to taste
    • 1 tomato, thinly sliced
    • 1 onion, thinly sliced
    • 1 green capsicum, thinly sliced

    Preparation:20min  ›  Cook:1hour  ›  Extra time:8hours marinating  ›  Ready in:9hours20min 

    1. Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper and red chilli flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.
    2. Preheat oven to 180 degrees C. Lightly grease a baking dish.
    3. Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices and capsicum slices atop the fillets. Cover with aluminium foil.
    4. Bake in preheated oven until the fish flakes easily, about 1 hour.

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    Reviews in English (13)


    I did not marinate the filets, instead I simply poured lime juice on them added the veggies and popped them in the oven. I cooked it exactly the same amount of time and at 350, but the filets were a bit dry... Maybe 10-15 minutes less would have worked better? The flavor was nice with the onion, tomatoes and peppers. Light and healthy. I would just check it earlier than leaving it for a full hour.  -  11 Jun 2008  (Review from Allrecipes USA and Canada)


    I followed the recipe exactly as written. The baking time was far too long. It left the fish overcooked and dry. It also overcooked the vegetables.  -  25 Jan 2009  (Review from Allrecipes USA and Canada)


    Great recipe. Used on Taliapia instead of grouper. The lime taste was a bit overwhelming for this fish. Overall a great recipe for a great dinner. I had it with pineapple rice casserole and the tart taste from the lime was offset by the sweetness of the pineapple. Thanks Kristal  -  03 Jun 2008  (Review from Allrecipes USA and Canada)