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Roasted blue-eye with herb crust

Luke Mangan

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Roasted blue-eye with herb crust
Roasted blue-eye with herb crustJennifer Soo

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

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Ingredients

  • 100g fresh breadcrumbs.

  • 3 tbsp finely chopped sage.

  • 4 tbsp finely chopped parsley.

  • 2 tbsp grated parmesan.

  • 1 tsp Dijon mustard.

  • Sea salt.

  • 2 free-range eggs.

  • 1 free-range egg yolk.

  • 4 100g pieces blue-eye fillet (or any firm white-fleshed fish).

  • 1 tbsp best quality extra virgin olive oil.

  • 1/2 tbsp lemon juice.

  • 1 bunch baby rocket (or rocket).

  • 4 lemon wedges for serving.

Method

  1. Preheat the oven to 190C.

    Place the breadcrumbs, sage, parsley, parmesan and mustard in a food processor and whiz until well combined. Transfer to a bowl and season to taste. Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.

    Pat a half-centimetre-thick crust on the top of each piece of fish and place on a greased tray. Bake in the oven for about 10 minutes, or until just cooked through.

    Meanwhile, whisk the olive oil and lemon juice together and toss with the rocket.

    Serve the fish on starter plates with a small mound of rocket and a lemon wedge.

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