Blue-eye with sundried tomato crust

title="Blue-eye with sundried tomato crust"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Blue-eye-with-sundried-tomato-crust.jpg" srcset="https://img.taste.com.au/LA1Zuw1n/w720-h480-cfill-q80/taste/2016/11/blue-eye-with-sundried-tomato-crust-79450-1.jpeg 720w, https://img.taste.com.au/1JE-3cVw/w643-h428-cfill-q90/taste/2016/11/blue-eye-with-sundried-tomato-crust-79450-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Blue-eye with sundried tomato crust"
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(2) Rate it

• 0:25 Prep


• 0:08 Cook


• 
  4 Servings


• Easy

Simple, casual and creative - this recipe has all the right ingredients for a stress-free midweek dinner.

Featured in
Main recipes, Fish recipes

Ingredients

• 8 sundried tomatoes, plus about


• 1 tablespoon of the sundried tomato oil


• 1 1/2 cups (100g) fresh white breadcrumbs


• 1/4 cup (20g) grated parmesan


• 1 cup (50g) flat-leaf parsley leaves


• 2 garlic cloves, chopped


• 4 x 200g skinless blue-eye fillets (or other firm white fish), pin-boned


• Green beans, to serve


• Mashed potato, to serve


• Lemon halves, to serve

Lemon mayonnaisse

• 1 cup (300g) whole-egg mayonnaise


• 2 teaspoons finely grated lemon zest, plus 2 tablespoons juice

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the grill to medium and the oven to 180°C. Line a tray with baking paper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the tomatoes in a food processor with the breadcrumbs, parmesan, parsley and garlic. Whiz to combine, then, with the motor running, slowly add enough of the reserved oil through the feed tube to form a moist crumb.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the blue-eye fillets on the baking tray and season with salt and pepper. Spread the crumb mixture over the top of each piece, pressing down well to coat.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Cook the fish under the grill for 2 minutes or until the crust starts to turn golden, then transfer to the oven for 6 minutes or until the fish is just cooked.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Meanwhile, for the lemon mayonnaise, place the mayonnaise, lemon juice and zest in a small bowl and stir to combine.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Serve the fish with the beans, mash and lemon halves, drizzled with the lemon mayonnaise and any remaining sundried tomato oil.
  
  
  

• Low carb


• Lower gi

Nutrition

• 2860 kj

  Energy




• 33g

  Fat Total




• 5g

  Saturated Fat




• 6g

  Fibre




• 50g

  Protein




• 224mg

  Cholesterol




• 943.57mg

  Sodium




• 22g

  Carbs (sugar)




• 42g

  Carbs (total)

All nutrition values are per serve

• Author: Valli Little


• Image credit: Ben Dearnley


• Publication: delicious.

Source: taste.com.au