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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.