Advertisement
Home Fast Recipes

Roasted blue-eye trevalla with green bean and olive salad

Australian Gourmet Traveller recipe for roasted blue-eye trevalla with green bean and olive salad
Roasted blue-eye trevalla with green bean and olive salad

Roasted blue-eye trevalla with green bean and olive salad

Teny Aghamalian
4
10M
20M
30M

Ingredients

Lemon and parsley kipflers
Green bean and olive salad

Method

Main

1.For lemon and parsley kipflers, cook potatoes in boiling salted water for 10 minutes or until tender, drain, add parsley, lemon juice and olive oil and season to taste with sea salt and freshly ground black pepper.
2.Meanwhile, preheat oven to 200C. Arrange lemon slices in a layer on a lightly oiled oven tray and season to taste. Heat oil in a frying pan over medium-high heat. Season fish skin generously and cook skin-side down for 3 minutes or until crisp and golden. Place fish, skin-side up, on lemon slices and roast for 5 minutes or until fish is just cooked through.
3.Meanwhile, for green bean and olive salad, combine ingredients in a separate roasting pan and season to taste. Place in oven with fish and cook for 5 minutes to warm through. Serve fish immediately with green bean and olive salad, kipfler potatoes and lemon wedges to the side.

Related stories


Advertisement
Advertisement