Baked fish with pepper and kaffir lime crust

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C and lightly butter a baking dish. Heat a dry wok over low–medium heat and roast the peppercorns and coriander seeds until fragrant. Tip into a mortar and grind to a powder. Transfer to a food processor and add the butter, nutmeg, palm sugar, fried shallots, lime leaves, lemon basil and some salt and blend to a fairly fine paste. Add the breadcrumbs and pulse to a light and crumbly mixture. Lightly season the fish pieces with salt and pepper on both sides. Place in the baking dish and pack a generous layer of the crumbs on top of each piece. Bake for 15–20 minutes, or until the topping is golden and crunchy and the fish is cooked through.

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