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How to make Blue eye with toasted almonds

Yield = 6
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • Plain flour, to dust
  • 6 x 180g skinless blue-eye fillets
  • 2 tablespoons olive oil
  • 1/3 cup (25g) flaked almonds, toasted
  • Steamed green beans, to serve
  • Boiled chat potatoes tossed in parsley, to serve

Herb butter

  • 125g unsalted butter, softened
  • 1 tablespoon capers, rinsed, chopped
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped basil leaves
  • Rind of 1 lemon, cut into thin strips with a zester

Method

  • Step 1 For the herb butter, combine all the ingredients in a bowl, then season well with salt and pepper. Mix well, then set aside while you prepare the fish.
  • Step 2 Spread some flour on a sheet of baking paper and season with sea salt and freshly ground black pepper. Lightly dust the fish fillets in the seasoned flour.
  • Step 3 Heat the oil in a large non-stick frypan over medium-high heat. When the pan is hot, add the fish and cook for 2-3 minutes until light golden. Turn and cook for a further 3 minutes or until the fish is golden and cooked through. Place fish on a plate and cover loosely with foil.
  • Step 4 Return pan to medium heat and add the herb butter. Cook for 1-2 minutes, stirring, until melted, then stir through the toasted almonds.
  • Step 5 Divide the beans, potatoes and fish fillets among serving plates, drizzle with a little of the herb and almond butter, then serve immediately.