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Roasted blue-eye trevalla with leeks, green olives, garlic and breadcrumbs

Neil Perry
Neil Perry

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Healthy roasted blue-eye trevalla with winter's leeks.
Healthy roasted blue-eye trevalla with winter's leeks.William Meppem
Time:30 mins - 1 hourServes:4

A punchy combination of capers, olives and leeks is the perfect match to white fish.

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Ingredients

  • extra virgin olive oil

  • 2 leeks, washed and cut into 5mm rounds

  • sea salt and freshly ground pepper

  • 4 cloves garlic, crushed

  • 8 large green olives, pitted

  • 1 tbsp baby capers, rinsed

  • 1 tbsp finely chopped flat-leaf parsley

  • 1 lemon

  • 4 x 200g fillets blue-eye trevalla

  • 1/2 cup coarse fresh breadcrumbs, toasted

Method

  1. Preheat the oven to 200°C.

    Place a little olive oil in a non-stick pan over a medium heat.

    Add the leeks, season with salt and cook gently for 20 minutes.

    Add the garlic and cook for 5 minutes, then add the olives, capers and parsley and toss through.

    Drizzle with a little more olive oil and the juice of 1/2 lemon and season with pepper.

    Set aside and keep warm (it can also be reheated when the fish is ready to be served).

    Place the fish in a roasting tray, drizzle with olive oil and sprinkle with salt.

    Roast in the oven for about 12 minutes or until the fish is just cooked through.

    Place a spoonful of the leek mixture in the middle of each plate, and top with a fish fillet and a squeeze of lemon.

    Finish with a drizzle of olive oil and a sprinkle of breadcrumbs.

    Season with salt and pepper.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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