Roasted blue-eye trevalla with green bean and olive salad

AT A GLANCE

  • Serves 4 people

  • 2 lemons, thinly sliced
  • 1 tbsp extra-virgin olive oil
  • 4 (200gm each) blue-eye trevalla fillets, skin on and scored
  • To serve: Lemon wedges
  •  
  • Lemon and parsley kipflers
  • 400 gm kipfler potatoes, scrubbed and halved diagonally
  • ΒΌ cup coarsely chopped flat-leaf parsley leaves
  • 1 lemon, juice only
  • 1 tbsp extra-virgin olive oil
  •  
  • Green bean and olive salad
  • 200 gm green beans, trimmed and thinly sliced diagonally
  • 1 small Spanish onion, thinly sliced
  • 60 gm pitted Kalamata olives, quartered
  • 2 tbsp verjuice
  • 1 tbsp extra-virgin olive oil
  • 1 tsp fennel seeds
01   For lemon and parsley kipflers, cook potatoes in boiling salted water for 10 minutes or until tender, drain, add parsley, lemon juice and olive oil and season to taste with sea salt and freshly ground black pepper.
02   Meanwhile, preheat oven to 200C. Arrange lemon slices in a layer on a lightly oiled oven tray and season to taste. Heat oil in a frying pan over medium-high heat. Season fish skin generously and cook skin-side down for 3 minutes or until crisp and golden. Place fish, skin-side up, on lemon slices and roast for 5 minutes or until fish is just cooked through.
03   Meanwhile, for green bean and olive salad, combine ingredients in a separate roasting pan and season to taste. Place in oven with fish and cook for 5 minutes to warm through. Serve fish immediately with green bean and olive salad, kipfler potatoes and lemon wedges to the side.

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

ELODIE RAMBAUD

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