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Ingredients
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Main Ingredients
Sun Dried Tomato Cream Sauce
Method
Preparation of Grouper
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Grouper
Rinse the grouper fillets under cold water and pat them dry with paper towels. Set aside.
- 3
Make the Artichoke Crust
In a mixing bowl, combine the chopped artichoke hearts, grated Parmesan cheese, and bread crumbs. Mix well. Add olive oil and mix until the mixture is evenly moistened.
- 4
Crust the Grouper
Place the grouper fillets on a baking sheet lined with parchment paper. Evenly distribute the artichoke mixture on top of each fillet, pressing it down gently to adhere.
Preparation of Sun Dried Tomato Cream Sauce
- 5
- 6
Add Sun Dried Tomatoes
Stir in the chopped sun dried tomatoes and cook for another 2-3 minutes.
- 7
Add Cream and Seasonings
Pour in the heavy cream, and add chopped basil, salt, and black pepper. Stir to combine and bring to a simmer. Cook for about 5 minutes until slightly thickened.
Baking and Serving
- 8
Bake the Grouper
Place the baking sheet with the crusted grouper in the preheated oven. Bake for 15-20 minutes, or until the grouper is cooked through and the crust is golden brown.
- 9
Serve
Once the grouper is done, remove it from the oven. Serve hot, drizzled with the sun dried tomato cream sauce over the top.