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 From http://www.cuisine.com.au/recipe/blueeye-zucchini-and-tomato

Ingeredients

• 50ml extra virgin olive oil
• 2 medium zucchini, washed and cut into 1cm slices
• 2 garlic cloves, thinly sliced
• 4 roma tomatoes, blanched, peeled and seeded
• Sea salt
• Freshly ground white pepper
• 4 x 180g blue-eye fillets, skin on
• Vegetable oil

Method

1.  Preheat oven to 180 degrees. Heat olive oil in a frypan and fry zucchini and garlic until golden brown on both sides.
2. Add tomatoes and cook gently until they have softened and broken down a little.
3. Season with salt and pepper.
   Meanwhile, heat a little vegetable oil in a non-stick frypan over a medium heat and brown blue-eye fillets skin side down (about 2 minutes).
4.  Turn over and seal other side before turning back onto the skin side then finish cooking in the oven (about 6-7 minutes).
5. Place on a plate and serve with zucchini and tomato.

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This entry was posted on Friday, April 4th, 2008 at 1:35 am and is filed under Fish, cooking, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.