Blue-eye trevalla with bacon and cabbage


  • Serves 4 people

  • 100 gm butter, coarsely chopped
  • 4 golden shallots, thinly sliced
  • 250 gm (about 8 rashers) rindless shortcut bacon, thinly sliced widthways
  • 500 gm (about 1/3 cabbage) thinly sliced savoy cabbage
  • 250 ml (1 cup) dry white wine
  • 4 200gm fillets of blue-eye trevalla, skin on
  • 1 tbsp thyme leaves
  • 500 gm chat potatoes
  • ¼ cup (loosely packed) flat-leaf parsley leaves
  • To serve: lemon wedges
01   Melt half the butter in a large frying pan, add shallots and bacon and sauté over medium-high heat until shallots are soft (3-5 minutes). Add cabbage and cook, stirring occasionally, until starting to wilt (3-5 minutes), season to taste with sea salt and freshly ground black pepper. Increase heat to high, add wine and place fish skin-side down on top of cabbage, scatter with thyme, season to taste and cover with lid. Reduce heat to medium and cook until fish is cooked through (5-7 minutes).
02   Meanwhile, boil potatoes until tender (7-10 minutes). Drain, add remaining butter and parsley, toss to combine and season to taste. Serve trevalla with cabbage, potatoes and lemon.
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