Baked Lemon-Basil Grouper with Sundried Tomato

Ingredients

6 (6-oz) Louisiana grouper filets
6 Tbsp extra virgin olive oil, divided
½ tsp salt, divided
½ tsp pepper, divided
4 garlic cloves, thinly sliced
2 lemons
1 shallot, minced
2 Tbsp chopped fresh basil
1 Tbsp white balsamic vinegar
2 tsp Dijon mustard
1 tsp honey
¼ c sundried tomatoes, for garnish
6 basil leaves, for garnish

Preheat oven to 400°F. Place fish on a greased large baking sheet; rub with 1 Tbsp oil, and top with ¼ tsp each salt and pepper, and sliced garlic. Bake 10 to 12 minutes or until fish flakes with a fork.
Meanwhile, grate zest and squeeze juice from lemons. Whisk together 5 Tbsp oil, lemon zest, lemon juice, shallot, basil, vinegar, mustard, honey, and ¼ tsp each salt and pepper. Spoon over fish.
Garnish with sundried tomatoes and basil leaves, and serve.

Calories: 240
15g Fat (2g Saturated fat, 40mg Cholesterol.) 290mg Sodium. 4g Carbohydrates (0g Fiber, 1g Total sugar.) 22g Protein.

Lower Fat: Reduce oil to 2 Tbsp, 1 Tbsp for the fish, and 1 Tbsp for the sauce. 160 Calories. 6g Fat (1g Saturated fat, 40mg Cholesterol.) 290mg Sodium. 4g Carbohydrates (0g Fiber, 1g Total sugar.) 22g Protein.
Lower Carbohydrate: Recipe is lower in carbohydrates as is.
Lower Sodium: Use salt substitute and low-sodium mustard to reduce sodium to 100mg.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Recipe is gluten-free as is.

August 11, 2022