With a seemingly endless supply of tomatoes on hand, they're being incorporated into many a meal... however, this one stood out: fresh-caught Gulf grouper, baked in parchment paper bags, infused with homegrown rosemary and topped with currant tomatoes and artichoke hearts (recipe below).
Gulf Grouper Baked in Parchment Paper Bags (Serves 2)
Two parchment paper cooking bags (or four large parchment paper sheets, about 16" ea.)
Two 5-6 oz. grouper fillets, wild-caught
4 fresh rosemary sprigs
1/2 cup cherry or currant tomatoes
4 canned artichoke hearts, quartered
2 tablespoons white wine
salt and pepper (I used a homemade citrus salt)
Fresh lemon, halved
Preheat oven to 450 degrees. Season fish on both sides with salt & pepper.
Open your parchment bags, or lay out two sets of parchment paper sheets stacked in double layers, horizontally. Place 2 rosemary sprigs in the middle of each bag or sheet, and set fish on top. Divide the artichokes and tomatoes atop the fillets. Spoon 1 tablespoon of wine over the top of everything on each.
Seal the parchment bags by folding and crimping the open end, or fold the long sides and edges of your parchment sheets together to create a pocket. Crimp all edges tight so no steam can escape. Place on baking sheet and bake for 15-18 minutes, depending on thickness of your fish. Before serving, carefully open parchment paper and squeeze fresh lemon juice over everything. Serve with a lemon wedge.