Blue-eye with garlic butter and provencal gremolata

Blue-eye with garlic butter and provencal gremolata

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  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This French inspired recipe using a spice mix containing lavender is sure to impress guests.

Featured in
Main recipes, Spring recipes


  • 125g unsalted butter, softened
  • 6 garlic cloves, finely chopped
  • 2 cups flat-leaf parsley leaves, chopped
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • 1/2 teaspoon dried lavender flowers (see notes)
  • 4 x 180g skinless blue-eye fillets
  • 1 teaspoon herbes de Provence (see notes)
  • 1 tablespoon olive oil
  • Orange, broccoli & lavender couscous (related recipe), to serve


  • Step 1
    Place butter in a small food processor with 4 garlic cloves and 1/2 cup parsley. Whiz until combined (alternatively mash in a bowl until combined). Set aside.
  • Step 2
    Preheat the oven to 180°C. Line a tray with baking paper. Combine remaining 1 1/2 cups parsley with zests, lavender and remaining garlic. Set gremolata aside.
  • Step 3
    Season the fish, then place on the lined baking tray. Sprinkle with the herbes de Provence. Drizzle with oil and bake for 10 minutes or until just cooked.
  • Step 4
    Transfer fish to serving plates and top with garlic butter. Sprinkle with gremolata and serve with couscous.


Herbes de Provence is a traditional French herb mix of thyme, marjoram, parsley, tarragon, celery seed, bay leaves and lavender flowers. 

Both dried lavender flowers and herbes de provence are available from Herbie’s Spices.


  • Author: Valli Little
  • Image credit: Ian Wallace
  • Publication: delicious.



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