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Blue-eye with toasted almonds
Blue-eye with toasted almonds
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in savory herb and almond butter pan-seared fish for a delicious dinner.
Ingredients:
  • Plain flour, to dust
  • 6 x 180g skinless blue-eye fillets
  • 36.40 gm olive oil
  • 25g almond
  • Steamed green beans, to serve
  • Boiled chat potatoes tossed in parsley, to serve
  • 125g unsalted butter, softened
  • 20.00 ml capers, rinsed, chopped
  • 125.00 ml finely chopped flat-leaf parsley
  • 62.50 ml finely chopped basil leaves
  • Rind of 1 lemon, cut into thin strips with a zester
Instructions:
  • Prepare the herb butter by mixing all ingredients in a bowl. Season generously with salt and pepper, mix thoroughly, and set aside before moving on to the fish.
  • On a sheet of baking paper, sprinkle flour and season with sea salt and freshly ground black pepper. Gently coat the fish fillets with the seasoned flour.
  • In a large non-stick frypan over medium-high heat, heat the oil until shimmering. Add the fish and cook for 2-3 minutes until lightly golden. Flip and continue cooking for 3 more minutes or until the fish is golden and cooked through. Transfer the fish to a plate and tent loosely with foil.
  • Add the herb butter to the pan over medium heat. Stir and cook for 1-2 minutes until melted. Stir in the toasted almonds.
  • Plate the beans, potatoes, and fish fillets, then generously drizzle with the herb and almond butter before serving promptly.

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