Blue Eye with Sundried Tomato Crust

Recipe: Blue-eye with sundried tomato crust


  • 8 sundried tomatoes, plus about
  • 1 tbs 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, mashed potato and lemon halves, to serve

Lemon mayonnaisse:

  • 1 cup (300g) whole-egg mayonnaise
  • 2 tsp finely grated lemon zest, plus 2 tbs juice


  1. Preheat the grill to medium and the oven to 180°C. Line a tray with baking paper.
  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. 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.
  3. 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.
  4. Meanwhile, for the lemon mayonnaise, place the mayonnaise, lemon juice and zest in a small bowl and stir to combine.
  5. Serve the fish with the beans, mash and lemon halves, drizzled with the lemon mayonnaise and any remaining sundried tomato oil.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)