Blue Eye Trevalla with Herby Tabbouleh
Blue Eye with its moist, delicate flesh is one of the finest table fish available. Paired here with a vibrant Herby Tabbouleh, it offers the perfect balance of light, zesty freshness and savoury depth.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 tbsp olive oil
- 4 x 200 g pieces blue eye trevalla
- 40 g unsalted butter
For the Herby Tabbouleh
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp salt
- Pinch of ground cinnamon
- ¼ cup bulgur wheat, cooked and cooled
- 1 bunch flat leaf parsley, finely chopped
- 1 medium tomato, finely diced
- 1 small cucumber, finely diced
- 1 red onion, finely diced
- 2 tbsp mint leaves, finely chopped
How do I make it?
- Prepare the Tabbouleh first by adding olive oil, lemon juice, garlic, salt, and cinnamon to a large bowl and whisking to combine. Add bulgur, parsley, tomato, cucumber, onion, and mint and toss to combine. Set aside or refrigerate if using later.
- Preheat oven to 180C.
- Heat olive oil in a large ovenproof frying pan over high heat. Add blue eye to the pan, cook for 1 minute, then add butter to the pan. Transfer frying pan to the oven and cook for 10 minutes, or until the fish is cooked through.
- Remove fish from oven and set aside to rest for 2 minutes.
- To serve, add fish to plates and top with Herby Tabbouleh.
