Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 brown onion, finely diced
- 2 cloves garlic, finely diced
- 1 cup fresh breadcrumbs
- 2 tbsp chopped ginger
- 1 tsp coriander seeds, roasted and roughly pounded
- 3 tbsp chopped coriander leaves
- 3 tbsp chopped flat-leaf parsley leaves
- 3 tbsp chopped chives
- 1 tbsp grated lemon zest (make sure there is no bitter pith)
- sea salt and freshly ground pepper
- 90g unsalted butter, softened
- 800g snapper fillet, skin off
- lemon wedges, to serve
Method
To make the herb crust, heat the olive oil in a frying pan over medium heat.
Add the onion and garlic and sweat for 5 minutes, or until soft.
Remove from the pan and transfer to a stainless-steel bowl.
Add the breadcrumbs, ginger, coriander seeds and leaves, parsley, chives, lemon zest, sea salt and a good grind of pepper.
Mix thoroughly, add the butter and mix again. It should start to come together.
On a chopping board, squash the crust mixture into a square that is slightly larger than the fish fillet.
Lay the fish, presentation side down, on the crust mixture and cut the fish and its coating into 4 pieces.
Slide a fish slice under the first piece, carefully turn the fish and its coating over and place in a roasting tin, crust side up.
Repeat with remaining portions.
Pour 1/2 cup water into the roasting tin and cook in the oven for 10 minutes, or until a thin metal skewer slides easily into the fish.
Carefully place 1 fish portion on each plate and squeeze fresh lemon juice over the crust. Serve immediately.
