Neil Perrys Blue Eye Trevalla With Tomato And Black Olives Recipes
BLUE-EYE TREVALLA WITH CHERMOULA AND POTATOES
This is an impressive but crackingly simple dish. You can peel the potatoes but the skin is the best part for you, so it seems crazy to remove it. You can increase complexity by adding sliced zucchinis, sweet potato or pumpkin. Then all you need is a green salad, and away you go.
Provided by Neil Perry
Categories Main-course
Time 1h30m
Yield SERVES 4
Number Of Ingredients 18
Steps:
- For the chermoula, place all the ingredients in a food processor and process to a fine paste. Rub the fish fillets with a third of the chermoula. Heat a tablespoon of olive oil in a medium-sized pan on medium heat and sear the fillets for about 2 minutes on each side. Preheat the oven to 200˚C (180˚C fan-forced). Drizzle the bottom of a roasting pan with a tablespoon of oil. Place the potatoes and tomatoes in the pan and drizzle with another tablespoon of oil. Sprinkle with salt and pour the rest of the chermoula on top. Place the pan in the oven and cook for 40-50 minutes or until the potatoes are tender. You should turn the potatoes once during the cooking. Remove the pan from the oven and place the fish on top. Cook for 10 minutes or until the fish is just cooked through. Gently spoon the potatoes, tomatoes and sauce onto four serving plates, then place a fish fillet on top and spoon more juice over. Serve with the coriander stems scattered on top and a wedge of lemon on the side.
NEIL PERRY'S BLUE-EYE TREVALLA WITH TOMATO AND BLACK OLIVES
This is a simple, speedy and delicious dish to make your mum this Mother's Day. With this sauce, you can braise just about any seafood.
Provided by Neil Perry
Categories Main-course
Yield SERVES 4
Number Of Ingredients 8
Steps:
- 1. Use a heavy-based frying pan big enough to fit the fish fillets snugly. Put the tomato, garlic, parsley, chilli, extra virgin olive oil, sea salt and about 3½ cups water in the pan. Bring to the boil, reduce to a gentle simmer, cover and cook for 45 minutes. Remove the lid, bring to the boil again and cook for about five minutes until the volume has reduced by half. 2. Add the fish and simmer gently for about 2 minutes. Carefully turn the fish over and add the olives. Cook for a further 5 minutes, or until cooked through. 3. Remove the pan from the heat. Gently place one fish fillet on each of four plates, spoon the sauce over and serve immediately. Serve with green salad and boiled potatoes
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STEAMED BLUE-EYE TREVALLA WITH TOMATO CURRY RECIPE
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Servings 4Total Time 1 hr 30 minsCategory Dinner
- 1. Preheat the oven to 150C. Place the tomatoes on a baking tray and drizzle with 2 tsp oil. Slow-roast the tomatoes for 1½ hours, or until they are soft. Allow them to cool slightly before removing and discarding the skin and mashing the flesh.
- 2. Pound the ginger and garlic in a mortar with a pestle to form a rough paste. Remove and set aside. Combine spices and salt in a small bowl.
- 3. Heat remaining 1½ tbsp of oil in a heavy-based frying pan and cook the ginger and garlic paste until lightly coloured and caramelised, about 2-3 minutes. Add spice mix and stir over low heat until fragrant, about 30 seconds. Stir through the tomato and simmer for several minutes to reduce slightly. Set aside.
- 4. Place a bamboo steamer large enough to hold the fish on a pot of boiling water. Season fish lightly with salt and steam until just cooked, about 6-8 minutes.
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