Blue Eye with garlic spinach and white bean mash

Blue Eye with garlic spinach and white bean mash

(3) Rate it

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

Garlic spinach and white bean mash make tasty accompaniments to the perfectly cooked fish.

Featured in
Main recipes, Healthy mains


  • 4 blue eye fillet portions, middle cut
  • oil spray
  • salt and cracked black pepper
  • 2 x 400g cans white beans (cannellini), rinsed and drained
  • 1/2 cup (125ml) Massel chicken style liquid stock (see notes)
  • 1/2 teaspoon thyme leaves
  • 2 teaspoons finely grated lemon rind
  • 50g unsalted butter, softened, roughly chopped
  • 2 small cloves garlic, crushed
  • 150g baby spinach leaves


  • Step 1
    Preheat oven to 200°C. Place the fish in a large baking dish lined with non-stick baking paper. Lightly spray with oil spray and sprinkle with salt and pepper. Bake for 15 minutes or until cooked through.
  • Step 2
    Meanwhile, place the white beans in a medium saucepan. Add the stock and cook, stirring regularly over medium heat, for 8 minutes or until most of the liquid has evaporated. Mash with a fork or potato masher. Stir through thyme, lemon rind, salt and pepper. Add half the butter and stir to combine. Cover with foil and set aside until needed.
  • Step 3
    To serve, heat the remaining butter in a deep non-stick frying pan over medium heat. Add the garlic and cook for 2-3 minutes. Add the spinach and cook for another 3-4 minutes or until the spinach has wilted. Season with salt and cracked black pepper.
  • Step 4
    To serve, divide the garlic spinach among serving plates and top with a portion of baked fish and white bean mash.


  • 1317 kj


  • 12g

    Fat Total

  • 7g

    Saturated Fat

  • 25g


  • 481.52mg


  • 1g

    Carbs (sugar)

  • 26g

    Carbs (total)

All nutrition values are per serve


Vegetable stock can be used if preferred.

  • Author: Kate Murdoch
  • Image credit: Ben Dearnley
  • Publication:



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