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
- 1 cup (300g) whole-egg mayonnaise
- 2 tsp finely grated lemon zest, plus 2 tbs juice
- Preheat the grill to medium and the oven to 180°C. Line a tray with baking paper.
- 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.
- 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.
- Meanwhile, for the lemon mayonnaise, place the mayonnaise, lemon juice and zest in a small bowl and stir to combine.
- 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)