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15 mins
8 mins
15 mins
8 mins
Main Dish
  • TSSP Snapper Fillet (approx 150g per person)
  • Dijon Mustard
Breadcrumb Mix
  • 35g Panko Breadcrumbs
  • 10g Parmesan Cheese
  • 50g Olives in brine
  • 1 Lemon’s Zest
  • 2 tbsp Diced Onions (or Shallots)
  • Juice from ½ a Citrus Fruit (Lemon / Orange / Grapefruit)
  • 1 glass White Wine
  • 100g Butter
  • Slurry (½ tbsp cornstarch, 1 tbsp water)
  • Salt
  • Pepper
Cooking Steps
01 - Prep Breadcrumb Mix
Pat dry olives, blend all ingredients together. The breadcrumb mix should be mostly dry after pouring out of the blender.
02 - Prep Fillet
Pat dry fish. Brush a thin layer of mustard on top and scatter breadcrumb mix on top. Pat lightly to form a layer of olive crust.
03 - Oven Bake Fillet
Place fillet in oven at 210°C for 8 minutes.
04 - Cook Sauce
Combine diced onions, citrus juice, cooking wine in saucepan. Cook on medium heat. Boil until shallots have turned translucent and some liquid has evaporated. Add slurry into saucepan and turn off heat once it thickens. Add cold butter and shake the pan as it melts into hot liquid. Season with salt and pepper.
05 - Skewer Test
Insert metal skewer or metal chopstick into centre of the fillet and leave it for 5 seconds. Pull out and feel for the temperature. It should be nicely warm for a fish fillet to be perfectly cooked. Leave it in the oven to cook longer if the skewer feels cold.
06 - Plate & Serve
Finish plating by spooning sauce onto the bottom of the plate, and lay the crusted snapper on the sauce.
Chef Tips

Fresh seafood tastes better. Shop for fresh, sustainably sourced Red Snapper or Golden Snapper.

More Information
  • Some fresh salad with sauteed vegetables / pumpkin mash for a low carb option
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