Neil Perry's blue-eye trevalla with tomato and black olives

Neil Perry
Stewed blue-eye trevalla with tomato and black olives.
Stewed blue-eye trevalla with tomato and black olives. Photo: William Meppem

This is a simple, speedy and delicious dish to make your mum this Mother's Day. With this sauce, you can braise just about any seafood.


5 vine-ripened tomatoes, peeled, deseeded and chopped

3 large garlic cloves, thinly sliced

2 tbsp finely chopped flat-leaf parsley

2 small red chillies, deseeded and chopped

60ml extra virgin olive oil

½ tsp sea salt

4 x 180g blue-eye trevalla fillets, skin on

½ cup pitted black olives


1. Use a heavy-based frying pan big enough to fit the fish fillets snugly. Put the tomato, garlic, parsley, chilli, extra virgin olive oil, sea salt and about 3½ cups water in the pan. Bring to the boil, reduce to a gentle simmer, cover and cook for 45 minutes. Remove the lid, bring to the boil again and cook for about five minutes until the volume has reduced by half.

2. Add the fish and simmer gently for about 2 minutes. Carefully turn the fish over and add the olives. Cook for a further 5 minutes, or until cooked through.

3. Remove the pan from the heat. Gently place one fish fillet on each of four plates, spoon the sauce over and serve immediately. 

Serve with green salad and boiled potatoes