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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

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Australia's best rieslings

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Fig recipes

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Chorizo hotdogs with chimichurri and smoky red relish

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Christine Manfield recipes

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Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Roasted blue-eye trevalla with green bean and olive salad


You'll need

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 ¼ 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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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