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Blue-eye with garlic butter and provencal gremolata
Blue-eye with garlic butter and provencal gremolata
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
French-inspired lavender spice mix recipe to delight guests.
Ingredients:
  • 125g unsalted butter, softened
  • 6 garlic cloves, finely chopped
  • 500.00 ml flat-leaf parsley leaves, chopped
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • 1/2 tsp dried lavender flowers (see notes)
  • 4 x 180g skinless blue-eye fillets
  • 1 tsp herbes de Provence (see notes)
  • Orange, broccoli & lavender couscous (related recipe), to serve
Instructions:
  • Combine butter, 4 garlic cloves, and 1/2 cup parsley in a small food processor and blend until smooth. Alternatively, mash the mixture in a bowl until well combined. Set aside.
  • Preheat your oven to 180°C while lining a tray with baking paper. Mix together the remaining 1 1/2 cups of parsley, zests, lavender, and the rest of the garlic to create the flavorful gremolata. Keep it aside for later use.
  • Season the fish and lay it on the lined baking tray. Sprinkle generously with herbes de Provence, then drizzle with oil. Bake for 10 minutes, or until perfectly cooked.
  • Place the cooked fish on serving plates and generously spoon garlic butter over the top. Sprinkle with flavorful gremolata and serve alongside a side of fluffy couscous for a delightful meal.

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