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Roasted blue-eye trevalla with green bean and olive salad

Roasted blue-eye trevalla with green bean and olive salad

Serves 4

Cooking Time Prep time 10 mins, cook 20 mins



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


1 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.
2 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.
3 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.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Elodie Rambaud


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