GOURMET FAST
Blue-eye trevalla with lemon and fennel pilaf

Blue-eye trevalla with lemon and fennel pilaf

Serves 4

Cooking Time Prep time 5 mins, cook 25 mins



Blue-eye trevalla
2   bunches of asparagus, trimmed
4   200gm skinless blue-eye trevalla fillets, pin-boned
To serve:   lemon wedges
Lemon and fennel pilaf
250 ml (1 cup)   fish stock
1 tbsp   vegetable oil
1   onion, finely chopped
2 cloves   garlic, finely chopped
½ tsp   fennel seeds
200 gm (1 cup)   basmati rice, rinsed
1   lemon, rind zested


1 For lemon and fennel pilaf, bring stock and 1 cup water to the boil and keep hot. Heat oil in a heavy-based saucepan over medium-high heat, add onion, garlic and fennel seeds and sauté for 3 minutes or until onion is tender. Add rice and rind, stir, then add stock and season to taste. Bring to the boil, reduce heat to low, cover and simmer for 10 minutes. Arrange asparagus and fish, skin-side down, on top of rice, cover and cook for 10 minutes or until fish is cooked through, rice tender and stock absorbed. Serve fish with pilaf and lemon wedges to the side.


RECIPE Adelaide Lucas PHOTOGRAPHY Chris Chen STYLING Rodney Dunn and Geraldine Munoz


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