4 grouper fillets (6-oz. each) 2 teaspoons olive oil 2 cloves garlic (sliced) 1/4 teaspoon dried red chili 1 tablespoon olive oil 1 cup cherry tomatoes (cut in half) 2 tablespoons capers (drained) 1/4 cup kalamata olives (pitted and chopped) 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 8 teaspoons dry white wine 4 teaspoons butter 2 teaspoons fresh oregano (chopped) 2 teaspoons fresh parsley (chopped) fresh lemons baguette
1.- Fold four 15-inch square pieces of parchment in half. Trim sharp edges to create a circle. Open and place 1 grouper fillet to the right of the crease in the paper. 2.- Heat 1 teaspoon olive oil in a small skillet over medium heat. Sauté garlic and dried red chili until golden, about 1 minute. Remove from heat and stir in tomatoes, capers, and olives. Season fish with salt and pepper and divide tomato mixture over fish. Top each fillet with 2 teaspoons wine, 1 teaspoon butter, 3.-1 teaspoon oregano, and 1 teaspoon parsley. Fold the left side of the paper over fish and starting at the top make small, tight overlapping folds twisting paper tightly at top and bottom to seal. 4.-Set the Smart Oven+ Attachment base pan with the heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of water to Water Basin Pan and set Perforated Steamer Tray in place. 5.-Place packets on Perforated Steamer Tray. Cover with Lid. On STEAM mode, steam fillets for 20 minutes. Remove fillets from Steamer and transfer packets to plates. Slit tops with a knife; gently open. Fish is cooked when flaked easily with a fork. 6.-Serve immediately with a crusty baguette and fresh lemons.