Home Recipe ContentRoasted Cashew + Coriander Crusted Red Emperor

Roasted Cashew + Coriander Crusted Red Emperor

Published : November 01, 2015

Great at anytime time of the year, this dish takes minimal effort with great results and is a real pleasure to eat.

Serves 4


4 x red emperor fillets approx 170g
¾ cup unsalted roasted cashew nuts
3 sprigs fresh coriander (finely chopped)
salt and freshly ground pepper
16 single stems broccolini
1x punnet cherry tomatoes
12 baby gourmet potatoes
2 tbsp olive oil
1 tsp cumin
1 tsp lemon zest
150ml sour cream


  1. Crush nuts with a pestle and mortar (alternatively place in freezer bag and pound with mallet or rolling pin) until roughly crushed.  Add finely chopped coriander and cracked pepper, mix well.
  2. Lightly dress fish in 1tbsp olive oil and salt/pepper
  3. Cut potatoes into uniform wedges (skin on) and steam.   Add broccolini to steam for a few minutes then cherry tomatoes towards the end just to soften them slightly.
  4. Combine ½ tsp of cumin and ½ tsp lemon zest to the sour cream to dress potatoes.  Combine remaining cumin and lemon zest with 1tbsp olive oil to dress tomatoes.
  5. Heat pan and sear fish on medium heat until brown on both sides, then place on flat baking dish.  Spread nut mixture evenly onto all fillets and place under grill until lightly brown.
  6. Place potatoes evenly on plate, rest broccolini and fish on top.  Enjoy!

Recipes and image: Nathan Sharpe of Badabing

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