Blue-eye, zucchini and tomato
- 50ml extra virgin olive oil
- 2 medium zucchini, washed and cut into 1cm slices
- 2 garlic cloves, thinly sliced
- 4 roma tomatoes, blanched, peeled and seeded
- Sea salt
- Freshly ground white pepper
- 4 x 180g blue-eye fillets, skin on
- Vegetable oil
Blue-eye is such a staple on the east coast and so versatile. Ask your fishmonger for local blue-eye - the New Zealand catch comes with its head already removed, so won't be as fresh. Zucchinis are abundant and great value for money at this time of year.
Method
Preheat oven to 180 degrees. Heat olive oil in a frypan and fry zucchini and garlic until golden brown on both sides. Add tomatoes and cook gently until they have softened and broken down a little. Season with salt and pepper.
Meanwhile, heat a little vegetable oil in a non-stick frypan over a medium heat and brown blue-eye fillets skin side down (about 2 minutes). Turn over and seal other side before turning back onto the skin side then finish cooking in the oven (about 6-7 minutes).
Place on a plate and serve with zucchini and tomato.
Serves 4
