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Herb-baked blue-eye on saffron and tomato potatoes

Name: Herb-baked blue-eye on saffron and tomato potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 4 garlic cloves, thinly sliced; 250g vine-ripened tomatoes, peeled, quartered, seeds removed; 900g floury potatoes (such as coliban), peeled, cut into 1cm slices; 300ml vegetable stock; A good pinch of saffron threads; 50g unsalted butter, melted; 1 tsp chopped fresh thyme leaves; 1 tsp chopped flat-leaf parsley leaves; 4 x 200g thick skinless blue-eye fillets

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15m

35m

Herb-baked blue-eye on saffron and tomato potatoes

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by Debbie Major

Food writer and stylist

Oct 08, 2015

This herbed blue-eye trevalla recipes offers a healthy baked alternative to traditional fried fish and chips.

1/4 cup (60ml) olive oil
4 garlic cloves, thinly sliced
250g vine-ripened tomatoes, peeled, quartered, seeds removed
900g floury potatoes (such as coliban), peeled, cut into 1cm slices
300ml vegetable stock
A good pinch of saffron threads
50g unsalted butter, melted
1 tsp chopped fresh thyme leaves
1 tsp chopped flat-leaf parsley leaves
4 x 200g thick skinless blue-eye fillets

Method

1.

Preheat the oven to 220°C.
2.

Heat oil in a deep frypan over medium heat. Add garlic and cook, stirring, for 1 minute, then add tomato and cook for 2 minutes until tomato starts to soften. Reduce heat to low, add potato, stock, saffron and 1/2 tsp salt, then simmer for 15 minutes or until potato is almost tender. Transfer to a baking dish. Season.
3.

Combine butter and chopped herbs in a bowl. Season fish, then coat well in herb butter. Place the fish on top of the potatoes and pour over any remaining herb butter. Bake for 10-12 minutes until the fish is just cooked through and potatoes are tender.
4.

Spoon the potatoes into warmed bowls, then carefully place the fish on top.