Inspired by Neil Perry, Justine cooks this delicious butter-crusted red emperor dish. The crust helps the fish stay moist in the oven and creates a beautiful crunchy top. Prepare the butter sheet in advance and you'll have a quick everyday gourmet meal in no time.
Chef: Justine Schofield
Time: 45 minutes + chilling time
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 white wine
Zest of 1 lemon and the rest cut in 4 wedges
For the Butter-Crust
150 g butter, softened
½tsp coriander seeds, crushed
1 French shallot, finely chopped
1 tbsp Dijon mustard
60g panko bread crumbs
3 sprigs of parsley, finely chopped
Salt & pepper
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 on to 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.
This recipe is cooked using the Tefal Unlimited Premium Non-stick Induction Frypan. To know more about the product and the Unlimited Premium range, please click here.