Ingredients
For the grouper crust
2 slices bread, crusts removed
chopped parsley
55g grated Parmesan
15g butter, melted
4x 175g grouper fillets
For the salad
cherry tomato, halved
red onion, finely sliced
2 garlic cloves, finely diced
225g sundried tomatoes
4 tbsps olive oil
3 sprigs fresh thyme
Fresh basil

Method

Preheat the oven to 200˚C, gas mark 6.

Blend the bread in a processor to form crumbs. Stir in the parsley, Parmesan and melted butter and season well.

Season the grouper fillets and spread the crumb mixture on top.

Bake the grouper for eight to 10 minutes, until cooked through. Combine the salad ingredients and add olive oil.

Marco Cutajar is an Executive sous chef, Radisson Blu Resort & Spa, Golden Sands.

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