Grouper with Dill and Capers

This grouper dinner comes to life with fresh herbs, briny capers, and earthy artichokes. Even better? Cleanup is kept to a minimum thanks to your trusty parchment paper.

Makes 4 servings

4 (5-ounce) grouper fillets 2 teaspoons kosher salt, divided 2 small zucchini, thinly sliced 1/3 cup thinly sliced roasted red peppers

1 (14-ounce) can baby artichokes, drained and halved 1 lemon, sliced 3 shallots, thinly sliced 4 tablespoons drained capers 4 tablespoons unsalted butter 4 tablespoons chopped fresh dill

Garnish: chopped fresh dill, ground black pepper, lemon zest

Preheat oven to 400°.

Sprinkle grouper with 1 teaspoon salt; set aside.

Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment.

Divide zucchini among parchment squares, placing on left side next to fold. Sprinkle with remaining 1 teaspoon salt. On each packet, layer roasted peppers, artichokes, and lemon slices. Top each with a grouper fillet. Sprinkle with shallots and capers. Top with butter and dill. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.

Bake until parchment is lightly browned and puffed, about 10 minutes. Let stand for 5 minutes. Cut an “X” in top of each packet, letting steam escape, and gently pull back paper. Garnish with dill, pepper, and zest, if desired.

PRO TIP The flavors of this dinner would complement any flaky white fish—sea bass is a great alternative.