Blue eye cod with lemon and herbs

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Blue eye cod with lemon and herbs

(3) Rate it

  • 0:05 Prep
  • 0:06 Cook
  • 4 Servings
  • Capable cooks

Fresh mild herbs, blended with the sharp flavour of lemon, bring out the best in this succulent and aromatic fish dish.

Featured in
Main recipes, Fish recipes

Ingredients

  • Olive oil
  • 4 blue eye cod cutlets
  • 1 cup fresh coriander leaves
  • 1 cup fresh parsley leaves
  • 2 garlic cloves, peeled
  • 125mls (1/2 cup) lemon juice
  • 2 teaspoons finely grated lemon rind
  • 1 fresh red chilli, finely chopped
  • Tomato, capsicum, red onion & black olive salad, to serve
  • Cooked couscous, to serve
  • Lemon wedges, to serve

Method

  • Step 1
    Brush a non-stick pan or barbecue grill with a little olive oil and heat. Cook the fish cutlets in two batches over medium high heat for 3-4 minutes each side or until flesh starts to flake (don’t overcook).
  • Step 2
    Meanwhile, place coriander, parsley, garlic, lemon juice, lemon rind and chilli in a food processor bowl and process until well combined.
  • Step 3
    Top each cooked cutlet with the lemon and herb mixture and serve with the salad, couscous and lemon wedges.

Nutrition

  • 447 kj

    Energy

  • 1g

    Fat Total

  • 20g

    Protein

  • 106.1mg

    Sodium

  • 2g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve
  • Author: Rosemary Stanton
  • Publication: Australian Good Taste

Source: taste.com.au

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