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Blue-eye trevalla with a parsley crust and piperade

Australian Gourmet Traveller recipe for blue-eye trevalla with a parsley crust and piperade.

By Lisa Featherby
  • 30 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
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Blue-eye trevalla with a parsley crust and piperade


  • 4 skinless blue-eye fillets (about 200gm each)
  • 1 tbsp olive oil
  • 40 gm butter, coarsely chopped
  • For squeezing: lemon wedges
  • 2 each red and yellow capsicums, coarsely chopped
  • 1 kg mixed tomatoes, coarsely chopped
  • 2 cloves garlic, thinly sliced
  • 60 ml extra-virgin olive oil (¼ cup)
Parsley crust
  • 70 gm baguette breadcrumbs
  • 1½ cups flat-leaf parsley leaves, coarsely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil


  • 1
    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.
  • 2
    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.
  • 3
    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.