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Blue-eye trevalla on warm celeriac, lentil and walnut salad
Blue-eye trevalla on warm celeriac, lentil and walnut salad
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Deliciously spiced fish with refreshing celeriac salad - a must-try dinner!
Ingredients:
  • 8 (about 150g each, 2cm thick) blue-eye trevalla cutlets
  • 15.00 gm ground cumin
  • 18.20 gm olive oil
  • Lemon wedges, to serve
  • 400g (2 cups) brown lentils
  • 36.40 gm olive oil
  • 1 medium (about 300g) celeriac, trimmed, peeled, cut into 1cm cubes
  • 42.00 gm fresh lemon juice
  • 2 garlic cloves, crushed
  • 82.50 ml loosely packed coarsely chopped fresh continental parsley
  • Salt & freshly ground black pepper
Instructions:
  • Place the fish in a glass or ceramic dish. In a bowl, mix cumin and oil. Drizzle over the fish, ensuring it's well-coated. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  • To prepare the warm celeriac, lentil & walnut salad, simmer lentils in boiling water for 20 minutes until soft, then drain and transfer to a large bowl. Toast walnuts in a non-stick pan for 3 minutes until fragrant, chop, and add to the bowl. Sauté celeriac in half of the oil for 15 minutes until golden and soft, then mix into the bowl. Stir in the remaining oil, lemon juice, garlic, and parsley. Season with salt and pepper to taste.
  • Preheat a chargrill on high until sizzling hot. Season the drained fish generously with salt and grill for about 2 minutes on each side, or until perfectly cooked through.
  • Divide the lentil salad onto plates. Place the fish on top and serve right away with lemon wedges.

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