Pot-roasted blue eye
This recipe comes from Heston Blumenthal's book Family Food, which I wholeheartedly recommend.
Photo: Jennifer Soo
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- 75g butter
- 2 lge brown onions
- 2 garlic cloves, sliced
- 3 bay leaves
- 4 x 180g fillets blue eye or groper, pin-boned, skin on
- 1/2 cup white wine
- 1 tbsp thyme leaves
Preheat oven to 200C. Melt butter in a heavy-based pot with a lid. Add onions, garlic and bay leaves, season and cook until soft, about 15 minutes.
Place fish, skin side up, on top of onions. Cover with lid and bake for 12-15 minutes or until fish is just cooked through.
Remove pot from oven, take out fish and add wine and half the thyme to the onions. Place on a high heat and reduce wine by ¾.
Return fish to the pot, sprinkle with remaining thyme and servefrom the pot. Green beans and mash potato would be goodside dishes.