Name: Blue-eye trevalla with fennel salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 x 200g blue-eye trevalla fillets, skin-on; 2 red capsicums, chopped coarsely; 2 fennel bulbs (400g), trimmed, sliced thinly; 1/2 cup (60g) pitted black olives; 1/3 cup coarsely chopped fresh basil; 2 tablespoon olive oil; 1 tablespoon balsamic vinegar

Blue-eye trevalla with fennel salad

A healthy and refreshing blue-eye trevalla with fennel salad from Australian Women's Weekly.

Ingredients

4 x 200g blue-eye trevalla fillets, skin-on

2 red capsicums, chopped coarsely

2 fennel bulbs (400g), trimmed, sliced thinly

1/2 cup (60g) pitted black olives

1/3 cup coarsely chopped fresh basil

2 tablespoon olive oil

1 tablespoon balsamic vinegar

Method

1.Cook fish, skin-side down, on a heated oiled barbecue flat plate, 4 minutes, each side, or until cooked. Season to taste.

2.Meanwhile, place remaining ingredients in a medium bowl; toss gently to combine.

3.Serve fish with salad.

We used blue-eye trevalla in this recipe, but any firm white fish fillet can be used.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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