Neil Perrys Blue Eye Trevalla With Tomato And Black Olives Recipes

BLUE-EYE TREVALLA WITH CHERMOULA AND POTATOES

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

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