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Recipe

Blue eye with fennel and leek

Nov 29, 2012 1:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Blue eye with fennel and leek
  • 2 leeks, trimmed, cut in two, halved lengthways
  • 2 zucchini, halved, cut into strips
  • 1 bulb fennel, thinly sliced
  • 1 bunch thyme
  • 1/2 cup olive oil
  • 2 lemons, grated rind, juice
  • 2 clove garlic, crushed
  • 4 potatoes, peeled, cut into thin wedges
  • 4 blue eye fillets or cutlets
  • lemon wedges, to serve

Method

Blue eye with fennel and leek
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Toss leeks, zucchini, fennel, thyme, 1/4 cup olive oil, lemon rind and juice, and garlic in a baking pan; season to taste.
  • 3
    Toss potatoes and 2 tablespoons oil in a separate baking dish; season to taste.
  • 4
    Bake potatoes 15 minutes. Toss; return to oven with pan of fennel and leek mixture. Bake a further 20 minutes, or until potatoes are golden and vegetables are tender.
  • 5
    Heat remaining oil in a frying pan on high. Add fish; season to taste. Cook 2-3 minutes each side, or until golden and cooked through.
  • 6
    Serve fish with fennel and leek mixture, potatoes and lemon wedges.

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