Name: Blue eye with peas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oil; 1/3 cup chopped flat- leaf parsley; 1 tablespoon chopped oregano; 2 clove garlic, finely chopped; 1 kilogram peas, shelled (325g); 1/4 cup (60ml) water; 1/3 cup (80ml) tomato passata (italian tomato cooking sauce); 4 blue eye fillets (185g each)

Blue eye with peas

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

2 tablespoon extra virgin olive oil

1/3 cup chopped flat- leaf parsley

1 tablespoon chopped oregano

2 clove garlic, finely chopped

1 kilogram peas, shelled (325g)

1/4 cup (60ml) water

1/3 cup (80ml) tomato passata (italian tomato cooking sauce)

4 blue eye fillets (185g each)

Method

1.Heat oil in a large pan on medium. Stir in parsley, oregano and garlic. Cook for 2 minutes, until fragrant, stirring frequently.

2.Add peas with water and season to taste. Bring to a simmer, cover pan and cook for 5 minutes, until peas are tender. Stir in passata.

3.Season blue eye with salt and pepper. Place on top of peas. Cover pan and cook for 6-8 minutes, until fish is opaque and flakes when tested with a fork. Add a little more water to pan if peas become dry.

4.Transfer fish to a heated platter and surround with peas. Serve.

Other thick-cut fillets of fish can be used, such as ling or snapper.
Note

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Ingredients

Method

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