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Ingredients
- 4 Emperor fish fillets
- 4-5 cherry tomatoes
- 1/4 cups white wine optional
- 1 Lemon cut into wedges
- 150 grams Softened butter
- Coriander powder ½ teaspoon
- Shallots 1 finely chopped
- Dijon mustard sauce 1 tablespoon
- 60 grams Bread Crumbs
- 2 Eggs
- Parsely
- pepper powder
- salt
Ingredients
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Instructions
- Make the butter crust: Mix 150 grams of butter, coriander powder, shallots, mustard sauce, parsley, salt, and pepper until it forms a thin cream. Apply a thick layer of butter on each side of your Emperor fish fillets.
- Coat the fish in crumbs: Arrange bread crumbs on a flat plate. Whip up two eggs, take the butter-coated Emperor fish fillets and dip them in the beaten eggs, and then in the bread crumbs to coat your fish fillets.
- Cook to perfection: Heat up your pan, keep it on a medium flame, add 2 tablespoons of butter to the pan. Place your coated Emperor fish fillets in the pan. Cook each side for 10 minutes until the crust is golden brown on both sides. Add the cherry tomatoes to the pan 5 minutes into the cooking process.
- Serve hot with a side of your favourites: Take out your butter-crusted Emperor fish fillets and it's ready to serve with a side of vegetables, mashed potatoes, rice or bread of your choice. Squeeze the zest of a lemon onto the Emperor fish fillets for a zesty kick while serving. And voila, your butter-crusted fish fillets are ready!
Recipe Notes
Feel free to add as much butter as required, keeping your fitness goals in mind. Cut and place lemon wedges along the side of your dish. When using an oven, preheat the oven to 220℃ before the fish goes in, use baking paper or foil to avoid sticking to the tray. Cook each side for 10-15 minutes. When using a microwave, set the temperature and cook for 15-20 minutes. You can avoid eggs and coat the crumbs with the butter mix alone if you want.