Red Emperor with Pistachio Crust
4 x 200g Red Emperor Fillets
200g shelled pistachios
4 coriander plants
4 cloves garlic
1/4 cup olive oil
Juice of 2 limes
Pinch of cayenne Salt to taste
Method
Process all ingredients to a paste including roots and stalks of coriander
Spread paste on fillets.
Bake in a pre-heated oven at 190¼ Celsius for 15-20 minutes.
Serves 4
Cooking Tips and Alternatives
Adjust cooking time to suit fillet thickness. Fish is done when opaque /flakes.
Other Species that can be used for this recipe:
Whiting, Cobbler, Leatherjacket, Salmon, Dory, Flathead, Snapper, Barramundi.
