This recipe is Margaret Fulton’s and comes from the MasterChef magazine Issue 4. This Blue-eye recipe was very simple and easy to cook. The wine, lemon and olive gives the fish a lovely tangy flavour and the bed of spinach and red onion works wonderfully together. I have amended the original recipe by cutting down the olives a little, as I thought there was a little bit too much.
Ingredients: serves 2
20g pine nuts, roasted & finely chopped
25g panko breadchrubs
30g pitted kalamata olives, finely chopped
1 spring onion, finely chopped
½ teaspoon dried tarragon
40ml olive oil
2 x 200g pieces blue-eye trevalla fillet, skinned and pin-boned
½ lemon, cut into 4 wedges
2 sprigs thyme
30ml dry white wine
½ red onion, thinly sliced
125g baby spinach
Method:
Preheat oven to 200 degrees Celsius. Combine pine nuts and breadcrumbs in a bowl, then season with salt and pepper.
Combine olives, spring onions, tarragon and 30ml oil in a bowl to form a paste.
Line an oven tray with baking paper and place the fish on the tray and place the fish on the tray. Spread half the olive paste on top of each piece of fish, then press half the breadcrumb mixture on top of the olive mixture.
Squeeze the juice from the lemon wedges on and around the fish, then add the wedges to the tray with the thyme. Drizzle over the wine and bake the fish for 10 minutes or until the crust is golden and the fish is just cooked. Stand for 5 minutes.
Meanwhile heat remaining oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally for 2 minutes or until the onion starts to soften. Add spinach and cook stirring for a further 30 seconds or until the spinach starts to wilt. Season.
Divide spinach mixture between two plates and top with fish and lemon wedges.
