Serves: about 4


  • 800g Bluespot Emperor fillets (deboned)
  • 1 cup of panko breadcrumbs
  • Pinch of fresh Parsley (diced)
  • Salt & Pepper
  • 1 lemon
  • Canola oil for frying
  • Olive oil


  1. Add the panko crumbs to a mixing bowl, then add the parsley, zest of the lemon, salt & pepper to taste.
  2. Season the fish with olive oil, salt and pepper, then pat the fish down in the breadcrumb mix and make sure you have a good amount of breadcrumbs stick to the fish.
  3. Heat up a large saucepan to medium high and cook each piece of fish for 3-4mins each side.
  4. Slice the lemon into wedges and serve.

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