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• Emperor fish - 4 filets
• Lemon - 1 cut into wedges
• Cherry Tomatoes - 4-5
• Softened butter - 150 grams
• Coriander powder - ½ teaspoon
• Shallots - 1 finely chopped
• Dijon mustard sauce - 1 tablespoon
• Breadcrumbs 50 - 60 grams
• Eggs - 2
• Parsely
• Pepper Powder - ½ teaspoon
• White Wine - ¼ cups optional
• Salt - According to taste

Cooking Method

Step 1: Make the butter crust as follows: To make a thin cream, combine 150 grams butter, coriander powder, shallots, mustard sauce, parsley, salt, and pepper. Brush each side of the Emperor fish filets with a heavy butter coating.

Step 2: Arrange bread crumbs on a flat platter to coat the fish. Make two eggs, dunk the butter-coated Emperor fish fillets in the beaten eggs, and the bread crumbs cover the fish fillets.

Step 3: Cook to perfection: Preheat your pan over medium heat and add 2 tablespoons of butter to the pan. In the pan, place your coated Emperor fish filets. Cook for 10 minutes or until golden brown on both sides. 5 minutes into the cooking process, add the cherry tomatoes to the pan.

Step 4: Serve immediately with a side of your choice: Remove the butter-crusted Emperor fish fillets from the pan and serve with veggies, mashed potatoes, rice, or bread. While serving, squeeze the lemon zest onto the Emperor fish filets for a tangy kick. And there you have it: butter-crusted fish filets!
And suppose you want to try something new, something different. In that case, there is another recipe for you guys:

• Red Emperor - 1.6 kg cleaned
• Lemons - 4 (2 quartered and 2 segmented)
• Extra virgin olive oil - 3/4 cup
• Garlic - 2 cloves thinly sliced
• Shallots - 2 thinly sliced
• Large salted capers - 1/3 cup rinsed, drained
• Sourdough bread pieces - 125g crusts removed, torn into small pieces
• Flat-leaf parsley - 1/3 cup coarsely chopped
• Radicchio - ¼ head finely shredded

Cooking Method

Step 1: Preheat the oven to 190 degrees Celsius. Place the fish in a large, lightly greased roasting pan and top with quartered lemons.

Step 2: Cook for 30-35 minutes or until just cooked through, drizzling with 1/4 cup oil and seasoning with salt and black pepper.

Step 3: Meanwhile, in a frying pan over medium heat, heat the remaining oil and sauté the garlic, shallots, and capers for 6 minutes, or until golden. Return the oil to the pan after straining the mixture through a sieve over a basin. Cook, constantly stirring, for 4 minutes or until golden brown. Cool. Combine the caper mixture, breadcrumbs, parsley, radicchio, and lemon segments in a mixing dish.

To serve, place the fish and baked lemons on a dish and top with the breadcrumb mixture.