The Sydney Morning Herald logo
Advertisement
Good Food logo

Roast snapper with a herb crust

Neil Perry
Neil Perry

Advertisement
Neil Perry's roast snapper with a herb crust.
Neil Perry's roast snapper with a herb crust.William Meppem
easyTime:< 30 mins

Any white-fleshed fish or ocean trout is wonderful with a herb crust. Not only does the crust give the fish great flavour but, importantly, it keeps it moist during cooking. A thick fennel or zucchini soup would make a wonderful sauce for this fish dish. Just add a salad and small boiled and buttered spuds.

Advertisement

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

  1. 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.

Appears in these collections

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Neil Perry