Butter-crusted Red Emperor

• 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
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• 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.