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Grilled blue-eye with olive gremolata and crushed olive oil potatoes
Grilled blue-eye with olive gremolata and crushed olive oil potatoes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Lemon olive gremolata enhances succulent fish with sharp, aromatic flavors.
Ingredients:
  • 4 (about 120g each) skinless blue-eye fillets
  • 4 large pontiac potatoes, quartered
  • 120.00ml olive oil
  • Juice of 1/2 lemon
  • 125ml white wine
  • 100ml creme fraiche
  • 20.00 ml chopped parsley
  • Steamed asparagus, to serve
  • 250.00 ml picked parsley leaves
  • Grated rind of 1 lemon
  • 2 garlic cloves
  • 100g pitted green olives
  • 75g fresh white breadcrumbs
Instructions:
  • Prepare the gremolata by blending parsley leaves, lemon rind, lemon juice, garlic, olives, and breadcrumbs in a food processor until combined. Gradually mix in olive oil until a thick paste forms. Season with salt and pepper to taste.
  • Lay the fish in a baking dish and generously top each fillet with the flavorful olive gremolata, pressing down gently. Refrigerate while preparing the potatoes.
  • Preheat your oven to a toasty 200°C.
  • Cook the potatoes in a pot of salted water until tender, then drain and season with salt and pepper. Mash the potatoes using a potato masher or fork, then mix in olive oil. Cover and let sit.
  • Place the fish in a skillet, surround it with lemon juice and white wine, and cook for 7-10 minutes until flaky and golden. Transfer any juices to a pan, blend in creme fraiche, warm gently, and adjust seasoning with more lemon juice, if needed.
  • Incorporate the parsley.
  • Spread a layer of crushed potato on individual plates, place the fish on top, and generously drizzle with the sauce and a splash of extra virgin olive oil. Garnish with steamed asparagus before serving.

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