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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Grouper in Parchment

Grouper en Pappiotte

Recipe Blog Post


4 fillets of grouper (you can use cod or any other flaky white fish if you prefer)
2 tablespoons Basil EVOO *
3-4 cloves of garlic thinly sliced
1/8th teaspoon Chili and Black Pepper Seasoning *
1 cup grape tomatoes, halved
2 tablespoons capers, drained
½ cup sliced olives
Salt and pepper to taste
8 teaspoon dry white wine (or chicken stock)
8 fresh sprigs of thyme
4 teaspoons unsalted butter
Fresh basil microgreens to garnish


Heat oven to 450 F

Fold four 15 inch square pieces of parchment in half. Starting at fold of each piece, draw a half a large heart shape. Cut along the lines and open.

Place a fish fillet next to the crease on each parchment piece. Season with salt and pepper

In a skillet warm the oil, sauté sliced garlic and chili and black pepper seasoning until garlic turns golden (I minute).

Remove from heat and add tomatoes, olives, and capers. Divide the tomato mixture over the 4 fillets of fish

Top each piece of fish with 2 teaspoons of white wine or stock, 2 sprigs of thyme and a teaspoon of butter.

Fold the other half of the parchment over the fish. Starting at the top of the heart, make small tight, overlapping folds along the outside edge to seal the packet.

Place packets on a baking sheet and roast in the oven for 8-10 minutes

Remove, transfer packets to plates, open and serve with a lemon wedge and toasted ciabatta bread to dip.

**I particularly love using Oil & Vinegar’s Basil EVOO and Chili & Black Pepper Seasoning —  the fused flavored Basil oil has a distinct, fresh and delicious flavor that is key to this recipe. The Chili and Black Pepper seasoning lend a nice touch of heat from a combination of black pepper and chili. You can substitute this with the equivalent amount of course ground pepper and chili flakes but add some additional garlic to the recipe.


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  • Sheryl Stewart
    May 19, 2020

    Good Morning, Chef!
    I made your recipe for the Grouper en Pappiotte last night for dinner. Delicious! Tender, hot, flavorful — wonderful dinner.
    I served asparagus as the side.
    (Used your basil oil as called for with the grouper and it is such a wonderful oil! I find all kinds of recipes and uses this flavor of oil. Really enhances the flavor.)

    Thank you for your recipes. I’m enjoying browsing and figuring out what to cook next!

    • ChefVeera
      May 25, 2020

      Thanks Sheryl – I’m so glad you enjoyed it – it is one of my favorite ways to make fish. And that Basil EVOO is DELISH!

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