Fish

Crispy skin blue eye with heirloom tomato salad

Name: Crispy skin blue eye with heirloom tomato salad
Yield: 4
Ingredients: 4 x 180g blue eye fillets, skin on, pin-boned (or other firm, white fish); 1/3 cup (80ml) extra virgin olive oil; 2 tbs cabernet sauvignon vinegar (or red wine vinegar); 2 tsp Dijon mustard; 6 heirloom (or truss) tomatoes, sliced; 1 telegraph cucumber, sliced; 1⁄2 cup (80g) caperberries; 1⁄2 bunch basil, leaves picked; 1⁄4 cup pepitas, roasted

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 26, 2016

Tomatoes add freshness and flavour to this tasty, Mediterranean fish dish.

4 x 180g blue eye fillets, skin on, pin-boned (or other firm, white fish)
1/3 cup (80ml) extra virgin olive oil
2 tbs cabernet sauvignon vinegar (or red wine vinegar)
2 tsp Dijon mustard
6 heirloom (or truss) tomatoes, sliced
1 telegraph cucumber, sliced
1⁄2 cup (80g) caperberries
1⁄2 bunch basil, leaves picked
1⁄4 cup pepitas, roasted

Method

1.

Heat a large frypan over high heat. Pat fish skin dry with paper towel. Season with salt. Add 2 tbs oil to the pan and cook sh, skin side down, for 1 minute, holding down with a spatula to keep the skin at against the pan to ensure it is crispy.
2.

Remove spatula and cook for a further minute. Turn fish and cook for 2 minutes or until slightly golden and just cooked through. Remove and rest for 5 minutes.
3.

To make the dressing, combine vinegar, Dijon and remaining 2 tbs oil. Place tomato, cucumber, berries and basil on a platter. Drizzle with dressing and scatter with pumpkin seeds. Serve topped with sh.