The turquoise waters of the Maldives are home to some of the world’s finest seafood, and among them, job fish stands out for its delicate texture and clean, mildly sweet flavour. Celebrated across island cuisines, this versatile fish pairs beautifully with fresh herbs, citrus, and buttery sauces, allowing chefs to create dishes that are both elegant and deeply comforting. This recipe brings together vibrant Mediterranean-inspired flavours with refined coastal cooking techniques to highlight the natural freshness of the ingredient.
The herb crust adds a crisp texture to the perfectly grilled fish, while the lemon butter sauce lends brightness and richness in equal measure. Accompanying elements like creamy quinoa potato mash, roasted bell pepper purée, sautéed vegetables, and beetroot elevate the dish into a visually striking and well-balanced plate. Finished with edible flowers and fried leeks, the preparation reflects a contemporary approach to fine dining that focuses on freshness, colour, and harmony of flavours.
Ingredients
Main Fish Preparation
Job Fish/ Snapper fish fillets 4 portions (800g)
Salt and black pepper To taste
Lemon juice 1 tbsp
Olive oil 2 tbsp
Herb Crust
Breadcrumbs 1 cup
Fresh herbs (parsley, coriander, basil) Chopped
Parmesan cheese (grated) ¼ cup
Lemon zest From 1 lemon
Olive oil 2 tbsp
Lemon Butter Sauce
Butter 100 gm
Garlic cloves, finely chopped 2
Lemon juice 2 tbsp
Fish stock ½ cup
Fresh cream ¼ cup
Method
Prepare the Fish: Clean and thoroughly dry the fish fillets. Season evenly with salt, pepper, lemon juice, and olive oil. Marinate at room temperature for 10 minutes.
Make the Herb Crust: Combine breadcrumbs, chopped herbs, garlic, and parmesan cheese in a bowl. Add lemon zest, salt, pepper, and olive oil. Mix well until the breadcrumbs are evenly coated.
Crust the Fish: Preheat your oven to 190°C (375°F). Arrange the seasoned fish fillets on a baking tray. Press the herb crust mixture firmly and evenly onto the top of each fillet.
Bake: Place the tray in the preheated oven. Bake at 190°C for 12-15 minutes. Remove when the fish flakes easily and the crust is golden brown.
Prepare the Lemon Butter Sauce: Melt the butter in a saucepan over medium heat. Add the chopped garlic and sauté lightly until fragrant. Pour in the fish stock, fresh cream, and lemon juice.
Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
Serve: Pour a pool of lemon butter sauce onto the serving plates. Carefully place the baked fish fillets on top of the sauce. Garnish with fresh lemon slices and extra herbs before serving.
Chef Prasath is Executive Chef, Atmosphere Kanifushi Maldives