Red Grouper with Basil and Pears

The trick to cooking any fish is to not let it dry out.  Grouper is generally quite meaty and cooking times can be long, so it is at risk for over-cooking.  The flavour is also fairly mild, so I thought that, in addition to keeping the moisture in the fish, the pears would not overpower the taste.

I simply layers sliced pears on parchment, placed the fish on top, added salt & pepper, fresh basil leaves and more pears.  Once I folded the parchment nearly all the way around, I added some white wine as a poaching liquid.

A pound and a half cooked well at 425 degrees for about 30 minutes on convection bake.  I checked it after 15 minutes, then ~every 5.

A simple beurre blanc or lemon butter sauce would have gone nicely with this dish.