Photo of Grouper with pan-roasted tomatoes by WW

Grouper with pan-roasted tomatoes

Total Time
23 min
12 min
11 min
The ease of this beautiful main dish is sure to make it a weeknight favorite at your table; it’s ready in under 30 minutes. Let the fish cook undisturbed in the pan so it browns nicely on both sides, checking it only when it’s time to flip it over and take it off the heat. You can substitute any firm, white fish you like, such as cod, halibut, or tilapia. Pair it with a side of orzo or riced cauliflower for a complete meal. Just be sure to get that started before you begin the fish so everything is hot and ready at the same time.



2 tsp

Olive oil

1 Tbsp, divided

Black pepper

1 tsp, freshly ground

Table salt

¼ tsp

Uncooked grouper fillet(s)

1½ pound(s), or other firm white fish fillets, four 6 oz pieces

Cooking spray

1 spray(s)


2 medium clove(s), minced

Crushed red pepper flakes

½ tsp

Grape tomatoes

1 cup(s), or cherry tomatoes, halved

Fresh lemon juice

2 Tbsp

Fresh parsley

¼ cup(s), fresh, chopped


  1. In a small bowl, combine paprika, 2 teaspoons oil, black pepper and salt. Rub paprika mixture on both sides of fish; set aside.
  2. Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add fish and cook until fish flakes easily when tested with a fork, about 4 minutes per side. Remove fish from pan; cover to keep warm.
  3. Place remaining 1 teaspoon oil in pan; heat over medium heat. Add garlic and red pepper flakes; sauté until tender. Add tomatoes and lemon juice; cook, stirring occasionally, until mixture is hot and tomatoes begin to burst, about 2 minutes. Spoon tomato mixture over fish; sprinkle with parsley. Yields 1 fillet and about 1⁄4 cup tomatoes per serving.


From Weight Watchers Annual Recipes for Success 2010 Copyright © 2010 Oxmoor House, Inc.