Recipe

Blue-eye fillets with vegetables

If you're feeling like a low-carb light and nutritious dinner this recipe will not let you down. It's also quick and easy and perfectly finished off with a squeeze of lemon.

May 31, 2009 2:00pm
  • 30 mins cooking
  • Serves 2
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Ingredients

Blue-eye fillets with vegetables
  • 2 teaspoon olive oil
  • 1 carrot (120g), cut into matchsticks
  • 1 red capsicum (150g), sliced thinly
  • 2 centimetre (¾-inch) piece fresh ginger (10g), grated
  • 1 clove garlic, crushed
  • 125 gram (4 ounces) choy sum, chopped coarsely
  • 4 green onions (scallions), sliced thinly
  • 1 tablespoon light soy sauce
  • 2 x 200g (6½-ounce) blue-eye fillets

Method

Blue-eye fillets with vegetables
  • 1
    Heat half the oil in large frying pan; cook carrot, capsicum, ginger and garlic, stirring, over high heat, about 2 minutes or until softened.
  • 2
    Add choy sum, half the onion and the sauce; cook, stirring, about 1 minute or until choy sum is wilted. Remove from pan; cover to keep warm.
  • 3
    Heat remaining oil in same pan; cook fish, over medium heat, about 3 minutes each side or until browned lightly and cooked as desired.
  • 4
    Divide vegetables between serving plates; top with fish, sprinkle with remaining onion. Accompany with lemon wedges, if you like.

Notes

Tuna and swordfish are both excellent substitutes for blue-eye.

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