Ingredients (Serves 1 foodie)

150 gm. Red Snapper

Marinade

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)

Crust topping

2 tbsp. Breadcrumbs

1 tbsp. Parmesan cheese

½ tsp. Garlic Paste

Pinch of salt and pepper

Method

• 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.