Method

• 1.
  Preheat the grill to medium and the oven to 180°C. Lightly grease a large baking tray.
• 2.
  Place the breadcrumbs in a food processor with the parsley, eschalots and garlic. Process to combine, then add the toasted walnuts and pulse briefly. Add the walnut oil and process until just combined - the texture should still be rough and the crumbs moist. Place the blue-eye fillets on the baking tray and spread mixture on top of each piece, pressing down well to make sure the crumbs adhere.
• 3.
  Place tray under the grill and cook fish for 2 minutes, until crust just starts to turn golden. Transfer tray to oven and bake for 6 minutes. Serve with steamed green beans.