Fish

Blue eye with salmoriglio

Name: Blue eye with salmoriglio
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 4 x 160g blue eye fillets, skin on; 2 tbs baby capers, drained, patted dry; Green salad to serve; ½ cup (125ml) extra virgin olive oil; Juice of 2 lemons; 1 bunch of flat-leaf parsley, stalks removed, leaves finely chopped; 2 tbs finely chopped oregano leaves; 2 garlic cloves, crushed

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by Silvia Colloca

Cook and author

May 10, 2017

Tasty, zinging with herbs and ready in no time at all, this fish dish is one you'll be cooking again and again.

1/3 cup (80ml) extra virgin olive oil
4 x 160g blue eye fillets, skin on
2 tbs baby capers, drained, patted dry
Green salad to serve

Salmoriglio

½ cup (125ml) extra virgin olive oil
Juice of 2 lemons
1 bunch of flat-leaf parsley, stalks removed, leaves finely chopped
2 tbs finely chopped oregano leaves
2 garlic cloves, crushed

Method

1.

For the salmoriglio, combine all the ingredients in a bowl, season and set aside.
2.

Heat 2 tbs oil in a large frypan over medium-high heat. Season the fish, then place in the pan, skin side down, and cook for 3-4 minutes until the skin is crisp. Reduce heat to medium, then turn and cook for 2-3 minutes until almost cooked through. Remove to rest for 3-4 minutes.
3.

Meanwhile, add remaining 2 tbs oil to the pan and place over medium-high heat. Add the capers and cook for 3-4 minutes until crisp, then drain on paper towel.
4.

Serve the fish topped with salmoriglio, crispy capers and green salad.
5.

Reserve any remaining condiment for next use.