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Blue-eye trevalla with skordalia, lemon, potatoes and fennel

You'll need

4 Desiree potatoes, sliced into thick rounds 1 fennel bulb, thinly sliced, fronds reserved 4 golden shallots, thinly sliced 1 tbsp oregano 1/2 finely grated rind of lemon Juice of 1 lemon, plus extra lemons cut into wedges, to serve 60ml (¼ cup) olive oil 8 baby zucchini, halved 6 blue-eye trevalla fillets (180gm each) 20 gm butter ½ bunch chives, finely chopped ¼ cup finely chopped flat-leaf parsley   Skordalia 1 slice soft white bread, soaked in 2 tbsp milk (1 minute) 50 gm toasted almonds, coarsely chopped 2 small garlic cloves 200 ml olive oil


  • 01
  • Preheat oven to 240C. Scatter potato, fennel, shallot, oregano and lemon rind in a roasting pan, drizzle with half the oil, season to taste and roast, turning occasionally, for 10-15 minutes. Add zucchini and cook until golden and tender (10-15 minutes).
  • 02
  • Meanwhile, for skordalia, process soaked bread, almond and garlic in a food processor until finely chopped, then, with motor running, gradually add oil in a thin, steady stream. Thin with a little hot water if necessary. Season to taste.
  • 03
  • Heat remaining oil in a large non-stick frying pan over medium-high heat, season fish and add to pan skin-side down, then cook, pressing lightly so skin cooks evenly, until crisp and golden (4-6 minutes). Turn, add butter to pan and cook until just cooked through (3-4 minutes). Remove from heat, squeeze over lemon juice.
  • 04
  • To serve, scatter herbs and reserved fennel fronds over vegetables, then top with fish. Spoon pan juices over, top with skordalia and serve with plenty of lemon wedges.
This recipe is from the October 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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