Blue-eye with garlic butter and provencal gremolata

title="Blue-eye with garlic butter and provencal gremolata"
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(1) Rate it

• 0:20 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

This French inspired recipe using a spice mix containing lavender is sure to impress guests.

Featured in
Main recipes, Spring recipes

Ingredients

• 125g unsalted butter, softened


• 6 garlic cloves, finely chopped


• 2 cups flat-leaf parsley leaves, chopped


• Finely grated zest of 1 lemon


• Finely grated zest of 1 orange


• 1/2 teaspoon dried lavender flowers (see notes)


• 4 x 180g skinless blue-eye fillets


• 1 teaspoon herbes de Provence (see notes)


• 1 tablespoon olive oil


• Orange, broccoli & lavender couscous (related recipe), to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Place butter in a small food processor with 4 garlic cloves and 1/2 cup parsley. Whiz until combined (alternatively mash in a bowl until combined). Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat the oven to 180°C. Line a tray with baking paper. Combine remaining 1 1/2 cups parsley with zests, lavender and remaining garlic. Set gremolata aside.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Season the fish, then place on the lined baking tray. Sprinkle with the herbes de Provence. Drizzle with oil and bake for 10 minutes or until just cooked.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Transfer fish to serving plates and top with garlic butter. Sprinkle with gremolata and serve with couscous.
  
  
  

Notes

Herbes de Provence is a traditional French herb mix of thyme, marjoram, parsley, tarragon, celery seed, bay leaves and lavender flowers. 

Both dried lavender flowers and herbes de provence are available from Herbie's Spices.

 

• Author: Valli Little


• Image credit: Ian Wallace


• Publication: delicious.

Source: taste.com.au