The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Blue-eye trevalla with bacon and cabbage

You'll need

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.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.