Almond-crusted blue-eye trevalla on eggplant puree with broad bean salad

Almond-crusted blue-eye trevalla on eggplant puree with broad bean salad

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  • 0:20 Prep
  • 0:50 Cook
  • 4 Servings
  • Advanced

For a complete family meal, choose this almond crusted fish recipe with pureed eggplant and a broad bean side.

Featured in
Main recipes, Fish recipes


  • 1 large (about 400g) eggplant
  • 2 teaspoons ground cumin
  • 2 tablespoons warm water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini (sesame paste)
  • 2 garlic cloves, crushed
  • Pinch of salt
  • 4 (about 180g each, 2cm thick) blue-eye trevalla steaks
  • 1 tablespoon extra virgin olive oil
  • 50g (1/2 cup) flaked almonds

Broad bean salad

  • 300g (2 cups) frozen broad beans, thawed
  • 200g speck, finely chopped
  • 1/4 cup firmly packed finely chopped fresh basil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Pinch of salt


  • Step 1
    Preheat oven to 200°C. Place the eggplant on a baking tray. Pierce all over with a skewer or fork. Cook in preheated oven for 35 minutes or until tender. Remove from oven and set aside for 5 minutes to cool slightly. Peel and place in the bowl of a food processor.
  • Step 2
    Meanwhile, to make broad bean salad, cook broad beans in a saucepan of salted boiling water following packet directions or until just tender. Drain, remove skins and place in a glass or ceramic bowl. Heat a small non-stick frying pan over medium-high heat. Add speck and cook, stirring occasionally, for 3 minutes or until crispy. Add to broad beans along with the basil, oil, vinegar and salt. Gently toss to combine. Set aside.
  • Step 3
    Place cumin in a small non-stick frying pan over medium heat and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Add to eggplant with water, lemon juice, tahini and garlic. Process until smooth. Taste and season with salt.
  • Step 4
    Meanwhile, place the fish on a baking tray and drizzle with oil. Cook in preheated oven for 8 minutes. Remove from oven and sprinkle with almonds. Cook for a further 3 minutes or until the fish is just cooked through and the almonds are toasted.
  • Step 5
    Spoon eggplant puree among plates. Top with broad bean salad. Carefully place fish on top and serve immediately.

  • High fibre
  • High protein
  • Low carb
  • Low sugar
  • Lower gi


  • 2375 kj


  • 36g

    Fat Total

  • 7g

    Saturated Fat

  • 11g


  • 51g


  • 124mg


  • 1131.75mg


  • 4g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve


  • Author: Amanda Kelly
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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