Place the grouper on a baking tray, drizzle with olive oil, season and bake at 180 deg Celsius until cooked through. Meanwhile slice and grill the aubergines from both sides, slice also the tomatoes, mozzarella and layer them on each other with the aubergines. Sprinkle the Parmesan on top and grill under the grill until golden brown. Blend well the sun dried tomatoes, capers parsley and mix well with the butter, place on a grease proof paper and roll into the cylinder. Place into the fridge and allow to set meanwhile using a parisien spoon, scoop six potato balls and boil. Serve the baked grouper on the parmigiana with a slice of sun dried tomato butter on top and potatoes on the side.
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