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Blue-eye with sundried tomato crust
Blue-eye with sundried tomato crust
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Prep Time:
25 minutes
Cook Time:
8 minutes
Total Time:
33 minutes
Effortlessly whip up a stress-free midweek dinner that is both simple and creative.
Ingredients:
  • 8 sundried tomatoes, plus about
  • 20.00 ml of the sundried tomato oil
  • 100g breadcrumbs
  • 20g parmesan
  • 50g parsley
  • 2 garlic cloves, chopped
  • 4 x 200g skinless blue-eye fillets (or other firm white fish), pin-boned
  • Green beans, to serve
  • Mashed potato, to serve
  • Lemon halves, to serve
  • 300g mayonnaise
  • 2 tsp finely grated lemon zest, plus 2 tbsp juice
Instructions:
  • Preheat the grill and oven. Line a tray with baking paper.
  • Combine the tomatoes, breadcrumbs, parmesan, parsley, and garlic in a food processor. Blend until mixed, then gradually pour in enough reserved oil with the processor running to create a moist crumb.
  • Lay the blue-eye fillets on the baking tray and season with salt and pepper. Generously sprinkle the crumb mixture over each fillet, pressing firmly to ensure even coating.
  • Grill the fish until the crust is golden, then bake for 6 minutes until cooked through.
  • Prepare the lemon mayonnaise by combining mayonnaise, lemon juice, and zest in a small bowl, stirring until well blended.
  • Serve the fish alongside beans, mash, and lemon halves, topped with lemon mayonnaise and the remaining sundried tomato oil.

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