Name: Herbed blue-eye with aioli and potato scales
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Aioli; 1/3 cup light mayonnaise; 2 tablespoon lemon juice; 1 garlic clove, crushed; 4 small blue-eye trevalla fillets; 1/4 cup chopped dill; 1 tablespoon capers, rinsed, chopped; 1 garlic clove, crushed; 2 tablespoon lemon juice; 2 teaspoon olive oil; 2 baby eggplants,; cut into strips; 1 zucchini, sliced; 1 red capsicum,; seeded, thickly sliced; 1 small leek, trimmed,; washed, cut into strips; 80 gram baby spinach leaves; grilled potato scales(see tip)

Ingredients

Aioli

1/3 cup light mayonnaise

2 tablespoon lemon juice

1 garlic clove, crushed

4 small blue-eye trevalla fillets

1/4 cup chopped dill

1 tablespoon capers, rinsed, chopped

1 garlic clove, crushed

2 tablespoon lemon juice

2 teaspoon olive oil

2 baby eggplants,

cut into strips

1 zucchini, sliced

1 red capsicum,

seeded, thickly sliced

1 small leek, trimmed,

washed, cut into strips

80 gram baby spinach leaves

grilled potato scales(see tip)

Method

Herbed blue-eye with aioli and potato scales

1.Preheat oven to hot, 200°C. Line baking tray with baking paper.

2.Place fish on prepared tray. Sprinkle with combined dill, capers and garlic. Drizzle with halt the lemon juice and the oil.

3.Combine eggplant, zucchini, capsicum and leek in a baking dish. Spray with oil. Season to taste. Bake for 20 minutes.

4.Place fish in oven with vegetables and bake for further 10-15 minutes, until the fish flakes easily when tested with a fork.

5.Toss spinach leaves and the remaining juice and oil through the vegetables before serving with fish.

Aioli

6.Meanwhile. in a small bowl, combine mayonnaise. juice and garlic. Season to taste. Serve the fish with vegetables, aioli and potato scales.

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Ingredients

Method

Herbed blue-eye with aioli and potato scales

Aioli

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