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Blue-eye trevalla with a parsley crust and piperade


This recipe is a great way to make use of baguettes that are a couple of days old.

You'll need

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 (¼ cup) extra-virgin olive oil   Parsley crust 70 gm baguette breadcrumbs 1½ cups flat-leaf parsley leaves, coarsely chopped 1 garlic clove, finely chopped 2 tbsp olive oil

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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