Baked blue-eye trevalla with potatoes, peas and lemon and caper sauce

Baked fish with potatoes and peas - all it needs is a side salad.
Baked fish with potatoes and peas - all it needs is a side salad. Photo: William Meppem

Cooking fish can be daunting, especially when trying to juggle four or more fillets. This method couldn't be simpler, it's light on mess, and you can take the trevalla straight to the table in the dish it's been cooked in. A mixed-leaf salad is all that's needed to complete the picture.


750g side of blue-eye trevalla or ocean trout, skin on, bones removed (ask your fishmonger)

5 waxy, yellow potatoes (Nicola, Dutch cream or desiree), peeled and cut into 1.5cm dice

3 garlic cloves, skin on, smashed 

extra virgin olive oil

salt flakes and freshly ground black pepper

4 artichokes, marinated in oil in a jar, drained and torn

100g peas

handful of tarragon leaves

handful of parsley leaves

For the lemon and caper sauce

80g butter

4 garlic cloves, finely sliced

1 lemon, skin on, finely sliced into rings

salt flakes and freshly ground black pepper

2 tbsp tiny capers

80ml extra virgin olive oil


1. Preheat the oven to 170C fan-forced (190C conventional). Bring the fish close to room temperature on the bench.

2. Toss the potato and smashed garlic in oil, seasoning well, then tip onto a lined baking tray. Roast for about 35 minutes until tender and golden, stirring through now and then to colour evenly. Remove from oven and keep warm.

3. Meanwhile, for the sauce, melt one-third of the butter in a small frying-pan over medium heat. Add the sliced garlic and lemon and fry until the garlic is golden. Season well with salt and pepper, then add the capers and swirl through. Add the oil and remaining butter, removing from the heat once the butter has melted.

4. Increase the oven heat to 200C fan-forced (220C conventional), then line a baking dish with baking paper. Lay the fish on the paper, skin-side down. Spoon the sauce over the fish, then scatter over the artichokes. Bake for 10 minutes, then scatter the peas over the fish and cook for a further 8 minutes.

5. Remove the fish dish from the oven, scatter over the herbs and stand for 5 minutes to finish cooking and rest. Take to the table in the dish, with the potatoes on the side.