Ingredients (Serves 1 foodie)
150 gm. Red Snapper
2 tbsp. Olive Oil
1 tbsp. Lemon Juice
1 tsp. Garlic Paste (Garlic happens to be the indispensable ingredient in Sikander’s kitchen)
1 tsp. fresh thyme (Dried can be used as an alternative)
Pinch of crushed red chilies
Salt and Pepper (According to taste)
1 spring onion (White end, finely chopped and sautéed)
1 cherry tomato (sautéed)
2 tbsp. Breadcrumbs
1 tbsp. Parmesan cheese
½ tsp. Garlic Paste
Pinch of salt and pepper
Combine all ingredients of the marinade in a bowl and sink in the piece of fish. Do not marinate for more than 2-3 minutes.
Cook the fish on a smoking grill for about 30-40 seconds on each side
Top with the sautéed spring onion and cherry tomato
Combine the crust topping in a bowl, smother the grilled fish with the topping and stick it in a pre-heated oven 180 C (375 F) for about 30-40 seconds or until the top is golden brown
Serve immediately with your choice of vegetables.
A bite of light salty crust on top and the moist flaky fish at the bottom and subtle aroma of fresh thyme was truly a “Europeanized” experience.