CHEF JEFF — ONE BYTE AT A TIME: Baked Grouper

This would go well with a rice pilaf and mixed salad.

Baked Grouper

About 2 pounds fresh grouper fillets (can substitute sea bass, cod or pollack)

3 tablespoons lemon juice

Salt, freshly ground pepper

1 sweet onion

2 tablespoons butter

½ cup grated Parmesan cheese

½ cup mayonnaise

Snipped fresh parsley for garnish

Heat oven to 350 degrees. Rinse fish, pat dry, place in lightly greased baking dish in single layer. Sprinkle with 1 tablespoon lemon juice. Season to taste with salt, pepper. Slice onion into ¼-inch thick rounds then into quarters. Place in saute pan with butter. Cook over medium-high heat, stirring, until onions are golden brown. Spoon over fish in pan. Mix Parmesan, mayonnaise with remaining lemon juice. Dollop on top of onions. Place pan in heated oven. Cook until fish is opaque, flakes easily, top is browned, bubbly, about 6 minutes per half-inch thickness. Sprinkle with parsley.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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