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Blue-eye trevalla with almond pesto
Blue-eye trevalla with almond pesto
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Effortless homemade meal ready before takeout arrives, promising superior taste for easy weeknight cooking.
Ingredients:
  • 400g trussed cherry tomatoes
  • 20.00 ml balsamic vinegar
  • 125ml olive oil
  • 125.00 ml basil leaves
  • 2 garlic cloves, crushed
  • 40g almond
  • 20g parmesan
  • 4 (about 800g) desiree potatoes, peeled
  • 40g butter
  • 125ml cream
  • 4 (about 200g each) blue-eye trevalla fillets
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 160°C. Arrange the tomatoes on a baking tray, then generously drizzle them with vinegar and 1 tablespoon of oil. Season with salt and pepper. Roast in the oven for about 15 minutes, or until the tomatoes start to soften and collapse.
  • Combine fresh basil leaves, garlic cloves, almonds, and Parmesan cheese in a food processor. Pulse until finely chopped. Gradually pour 1/3 cup of the remaining oil into the processor while it is running until a smooth paste forms.
  • Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then simmer for 10 minutes until tender. Drain and return to the pan. Add butter and cream, then mash until smooth. Season with salt and pepper to taste.
  • In a large frying pan over high heat, heat the remaining oil. Season the fish with salt and pepper, then add to the pan. Cook each side for 2-3 minutes until golden brown and cooked through.
  • To plate, spoon the mashed potatoes onto plates, layer with fish, and add a dollop of pesto. Arrange the green beans alongside, top with tomatoes, and drizzle with pan juices. Serve promptly.

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