Blue-eye trevalla on warm celeriac, lentil and walnut salad

Blue-eye trevalla on warm celeriac, lentil and walnut salad
  • 0:15 Prep
  • 0:45 Cook
  • 8 Servings
  • Capable cooks

Try this addictive combination of spiced fish and celeriac salad for your next dinner.

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Nutrition information, Main recipes


  • 8 (about 150g each, 2cm thick) blue-eye trevalla cutlets
  • 11/2 tablespoons ground cumin
  • 1 tablespoon olive oil
  • Pinch of salt
  • Lemon wedges, to serve

Warm celeriac, lentil & walnut salad

  • 400g (2 cups) brown lentils
  • 35g (1/3 cup) walnut halves
  • 2 tablespoons olive oil
  • 1 medium (about 300g) celeriac, trimmed, peeled, cut into 1cm cubes
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, crushed
  • 1/3 cup loosely packed coarsely chopped fresh continental parsley
  • Salt & freshly ground black pepper


  • Step 1
    Place the fish in a glass or ceramic dish. Combine cumin and oil in a bowl. Pour over the fish and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  • Step 2
    Meanwhile, to make the warm celeriac, lentil & walnut salad, cook lentils in a saucepan of boiling water for 20 minutes or until tender. Drain. Place in a large bowl. Heat a non-stick frying pan over medium heat. Add walnuts and cook, stirring, for 3 minutes or until toasted. Remove from heat. Coarsely chop and add to bowl with lentils. Heat half the oil in a frying pan over medium heat. Add celeriac and cook, stirring, for 15 minutes or until brown and tender. Transfer to bowl with lentils. Add the remaining oil, lemon juice, garlic and parsley and stir to combine. Season with salt and pepper.
  • Step 3
    Preheat a chargrill on high. Drain fish and season with salt. Cook on grill for 2 minutes each side or until just cooked.
  • Step 4
    Spoon the lentil salad among serving plates. Top with the fish and serve immediately with lemon wedges.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 1229 kj


  • 13g

    Fat Total

  • 2g

    Saturated Fat

  • 5g


  • 33g


  • 78mg


  • 170.75mg


  • 2g

    Carbs (sugar)

  • 9g

    Carbs (total)

All nutrition values are per serve
  • Author: Amanda Kelly
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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