The winter months always herald lots of changes at The Rockpool Group as our menus adapt to include all of...Read more
Good Weekend – May 5th
The last of last week’s Good Weekend recipes, and now to start thinking about the first of this week’s…if you follow! A beautifully simple fish dish that can be pulled together in not too much time this weekend. Enjoy it for dinner tonight and let’s see what Neil has in store tomorrow! Have a great weekend.
Roasted blue eye trevalla with leeks, green olives, garlic and breadcrumbs
A punchy combination of capers, olives and leeks is the perfect match to white fish. For perfect extras on the side, serve with boiled and seasoned beans or brocolli, and roast potatoes.
2 leeks, washed and cut into 5mm rounds
Sea salt and freshly ground pepper
4 cloves garlic, crushed
8 large green olives, pitted
1 Tablespoon baby capers, rinsed
1 Tablespoon finely chopped flat leaf parsely
4 x 200g fillets blue eye trevalla
1/2 cup coarse fresh breadcrumbs, toasted
Preheat the oven to 200C.
Place a little olive oil in a non-stick pan over a medium heat. Add the leeks, season with salt and cook gently for 20 minutes. Add the garlic and cook for 5 minutes, then add the olives, capers and parsley and toss through.
Drizzle with a little more olive oil and the juice of 1/2 lemon and season with pepper. Set aside and keep warm (it can also be reheated when the fish is ready to be served).
Place the fish in a roasting tray, drizzle with olive oil and srinkle with salt. Roast in the oven for about 12 minutes or until the fish is just cooked through.
Place a spoonful of the leek mixture in the middle of each plate, and top with a fish fillet and a squeeze of lemon. Finish with a drizzle of olive oil and a sprinkle of breadcrumbs. Season with salt and pepper.