Roasted Blue Eye With Herb Crust Recipes
ROASTED BLUE-EYE COD WITH HERB CRUST
This recipe came from the'Sydney Morning Herald' and is wonderful. If you don't have cod, any firm fleshed white fish would be just as good. Do try it.
Provided by Kate in Katoomba
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 190 degrees C.
- Place the breadcrumbs, sage, parsley, parmesan and mustard in food processor and whiz until well combined.
- Transfer to a bowl and season to taste.
- Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.
- Pat a half centimetre thick crust on the top of each piece of fish and place on a greased tray.
- Bake in the oven for about 10 minutes or until just cooked through.
- Meanwhile whisk the olive oil and lemon juice together and toss with the rocket.
- Serve the fish on starter plates with a small mound of rocket and a lemon wedge.
- With a glass of chardonnay.
BLUE-EYE COD WITH CURRY SAUCE
This recipe is from De Costi Seafoods and was from a promotional recipe leaflet. I guess you could substitute the blue-eye cod for another type of cod or other similar fish. The card suggested fish substitution with flounder, ling fillets or prawns (shrimp) This dish can be gluten-free if you check the fish sauce and curry paste are gluten-free. Editted to add -2 tablespoons coriander leaves chopped for Step5 (sorry Jan)
Provided by Jubes
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the 2 tablespoons of oil in a wok or saute pan until hot.
- Add the fish and cook for 2 to 3 minutes, or until opaque. Transfer fish to a plate and cover with foil to keep warm.Set aside.
- Wipe the pan or wok with paper towel. Heat the remaining 2 tablespoons of oil until hot. Add the garlic and curry paste and fry for 30 seconds.
- Pour in the cocnut milk and mix. Add the fish sauce, sugar and lemon juice. Heat through.
- Stir in the shredded lime leaves (or lime zest) and chopped coriander/cilantro.
- Spoon the curry sauce over the fish and garnish with coriander/cilantro leaves. Serve with rice.
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