Butter-crusted Red Emperor

Butter-crusted Red Emperor

Main Course

  • 2

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time

  • 1H00

    Rest 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 of white wine
  • Zest of 1 lemon and the rest cut in 4 wedges
  • null
  • 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


This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

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.

Products for this recipe