Name: Blue-eye trevalla with a parsley crust and piperade
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: 4 skinless blue-eye fillets (about 200gm each); 1 tbsp olive oil; 40 gm butter, coarsely chopped; For squeezing: lemon wedges; Piperade; 2 each red and yellow capsicums, coarsely chopped; 1 kg mixed tomatoes, coarsely chopped; 2 cloves garlic, thinly sliced; 60 ml extra-virgin olive oil (¼ cup); Parsley crust; 70 gm baguette breadcrumbs; 1½ cups flat-leaf parsley leaves, coarsely chopped; 1 garlic clove, finely chopped; 2 tbsp olive oil

Blue-eye trevalla with a parsley crust and piperade

Australian Gourmet Traveller recipe for blue-eye trevalla with a parsley crust and piperade.

Serves 4

Prep

30M

Cook

1H 10M

Total

1H 40M

Ingredients

4 skinless blue-eye fillets (about 200gm each)

1 tbsp olive oil

40 gm butter, coarsely chopped

For squeezing: lemon wedges

Piperade

2 each red and yellow capsicums, coarsely chopped

1 kg mixed tomatoes, coarsely chopped

2 cloves garlic, thinly sliced

60 ml extra-virgin olive oil (¼ cup)

Parsley crust

70 gm baguette breadcrumbs

1½ cups flat-leaf parsley leaves, coarsely chopped

1 garlic clove, finely chopped

2 tbsp olive oil

Method

Main

1.Preheat oven to 180C. For pipérade, toss ingredients in a bowl, season to taste, then scatter over a baking tray with a lip and roast without stirring until golden and tender (45 minutes to 1 hour). Keep warm.

2.For parsley crust, process crumbs, parsley and garlic in a food processor to combine, add oil, pulse to combine, season to taste and press onto one side of fish.

3.Heat oil in a large non-stick frying pan over high heat and cook fish crust-side up for 1 minute. Add butter to pan then transfer pan to oven and roast until fish is cooked and crust is crisp (8-10 minutes). Set aside to rest in pan for 1-2 minutes, then serve hot with pipérade and lemon wedges for squeezing.

Styling by Lisa Featherby