Fish Main French

Blue-eye with garlic butter and provencal gremolata

Name: Blue-eye with garlic butter and provencal gremolata
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /french
Ingredients: 125g unsalted butter, softened; 6 garlic cloves, finely chopped; 2 cups flat-leaf parsley leaves, chopped; Finely grated zest of 1 lemon; Finely grated zest of 1 orange; 1/2 teaspoon dried lavender flowers; 4 x 180g skinless blue-eye fillets; 1 teaspoon herbes de Provence; 1 tablespoon olive oil; Cooked couscous, to serve

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20m

10m

Blue-eye with garlic butter and provencal gremolata

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This French inspired recipe using a spice mix containing lavender is sure to impress guests.

125g unsalted butter, softened
6 garlic cloves, finely chopped
2 cups flat-leaf parsley leaves, chopped
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1/2 teaspoon dried lavender flowers
4 x 180g skinless blue-eye fillets
1 teaspoon herbes de Provence
1 tablespoon olive oil
Cooked couscous, to serve

Method

1.

Place butter in a small food processor with 4 garlic cloves and 1/2 cup parsley. Whiz until combined (alternatively mash in a bowl until combined). Set aside.
2.

Preheat the oven to 180°C. Line a tray with baking paper. Combine remaining 1 1/2 cups parsley with zests, lavender and remaining garlic. Set gremolata aside.
3.

Season the fish, then place on the lined baking tray. Sprinkle with the herbes de Provence. Drizzle with oil and bake for 10 minutes or until just cooked.
4.

Transfer fish to serving plates and top with garlic butter. Sprinkle with gremolata and serve with couscous.