Inspired by Neil Perry, Justine cooks this delicious butter-crusted red emperor dish. The crust helps the fish stay moist in the oven and creates a beautiful crunchy top. Butter-Crusted Red Emperor recipe Chef: Justine Schofield Serves: 2 Time: 45 minutes chilling time ‍Ingredients: 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 white wine Zest of 1 lemon and the rest cut in 4 wedges For the Butter-Crust ‍15
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Inspired by Neil Perry, Justine cooks this delicious butter-cruste…
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