Blue-eye trevalla with chermoula and potatoes

Neil Perry's blue eye trevalla with Moroccan style potatoes and tomatoes
Neil Perry's blue eye trevalla with Moroccan style potatoes and tomatoes  Photo: William Meppem

This is an impressive but crackingly simple dish. You can peel the potatoes but the skin is the best part for you, so it seems crazy to remove it. You can increase complexity by adding sliced zucchinis, sweet potato or pumpkin. Then all you need is a green salad, and away you go.


4 x 180g blue-eye trevalla fillets, skinned

3 tbsp extra virgin olive oil

500g new potatoes, cut into 1cm-thick slices

300g tomatoes, peeled, seeded and cut into 1cm-thick slices

1 tsp sea salt


1 bunch coriander, leaves picked and chopped

1 bunch flat-leaf parsley, leaves picked and chopped

1 small red onion, peeled and roughly chopped

4 cloves garlic, peeled and crushed

1 tsp ground cumin

1 tsp ground paprika

½ tsp ground chilli

6 tbsp extra virgin olive oil

juice of 1 lemon


1 bunch coriander

1 lemon, cut into quarters


For the chermoula, place all the ingredients in a food processor and process to a fine paste.

Rub the fish fillets with a third of the chermoula. Heat a tablespoon of olive oil in a medium-sized pan on medium heat and sear the fillets for about 2 minutes on each side.

Preheat the oven to 200˚C (180˚C fan-forced). Drizzle the bottom of a roasting pan with a tablespoon of oil. Place the potatoes and tomatoes in the pan and drizzle with another tablespoon of oil. Sprinkle with salt and pour the rest of the chermoula on top.

Place the pan in the oven and cook for 40-50 minutes or until the potatoes are tender. You should turn the potatoes once during the cooking.

Remove the pan from the oven and place the fish on top. Cook for 10 minutes or until the fish is just cooked through.

Gently spoon the potatoes, tomatoes and sauce onto four serving plates, then place a fish fillet on top and spoon more juice over. Serve with the coriander stems scattered on top and a wedge of lemon on the side.