Butter-Crusted Red Emperor

Cook time 45 minutes + chilling time
Servings 2


4 x 150–200 g thick-cut red emperor fillets, or any firm white-fleshed fish, skin removed & pin-boned

1 punnet of cherry tomatoes

¼ cup of white wine

Zest of 1 lemon and the rest cut in 4 wedges

For the Butter-Crust

150 g butter, softened

½ tsp coriander seeds, crushed

1 French shallot, finely chopped

1 tbsp Dijon mustard

60g panko bread crumbs

3 sprigs of parsley, finely chopped

Salt & pepper

Butter-Crusted Red Emperor


Pre-heat the oven to 220C.

Place all of the butter-crusted ingredients into a bowl and combine well. Place the butter between two sheets of baking paper and spread out until it forms a sheet that is 1cm thick. Place on a tray in the fridge for 1 hour or until firm.

Working with one fillet at a time, place fish fillets onto butter and cut around the fish to form a layer of butter crust. Add the wine to a large oven-safe pan and arrange fish in the wine. Add tomatoes and roast in the oven on the top shelf for 10-15 minutes or until the crust is golden.

Arrange fish on plates. Return pan to stove-top add a squeeze of lemon and bring to the boil. Serve sauce with the fish along with some waxy potatoes and lemon wedges.