Blue-eye with gazpacho sauce

Blue-eye with gazpacho sauce

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  • 1:25 Prep
  • 0:06 Cook
  • 4 Servings
  • Advanced

Fresh herbs and gazpacho infuse this fish and asparagus dish with the flavours of Spain.

Featured in
Main recipes, Fish recipes


  • 1 teaspoon smoked paprika (pimenton) (see note)
  • 2 tablespoons plain flour
  • 4 x 180g skinless blue-eye fillets
  • 4 slices (Spanish cured ham) (see note) or prosciutto
  • 2 tablespoons olive oil
  • 2 bunches asparagus, woody ends trimmed, blanched
  • 2 cups toasted croutons
  • Kalamata olives, to serve
  • Lemon wedges, to serve
  • Flat-leaf parsley, chopped, to serve

Gazpacho sauce

  • 2 red capsicums, roasted (or use 8 pieces ready-roasted capsicum. See note)
  • 2 vine-ripened tomatoes, chopped
  • 1/2 Lebanese cucumber, roughly chopped
  • 1/4 red onion, chopped
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons sherry vinegar (see note)
  • 1 teaspoon Tabasco sauce
  • Pinch of sugar
  • 2 1/2 tablespoons verjuice (see note) or white wine vinegar


  • Step 1
    For the sauce, place all of the ingredients in a bowl, cover and set aside for 1 hour. Puree in a blender, then pass through a sieve. Season to taste, then chill.
  • Step 2
    Preheat the oven to 180°C.
  • Step 3
    Mix paprika, flour, salt and pepper on a plate. Coat fish in flour, then wrap with a slice of jamon.
  • Step 4
    Heat oil in a large ovenproof frypan over medium-high heat. Cook fish for 2-3 minutes each side or until cooked through.
  • Step 5
    Drizzle some gazpacho sauce over each plate. Top with fish and asparagus. Scatter with croutons, olives and parsley. Serve with remaining sauce and lemon.

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


  • 1527 kj


  • 12g

    Fat Total

  • 2g

    Saturated Fat

  • 5g


  • 43g


  • 176mg


  • 235.49mg


  • 6g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve


Smoked paprika, jamon, ready-roasted capsicum and sherry vinegar are all available from delis and gourmet food shops.

  • Author: Valli Little
  • Image credit: Brett Stevens
  • Publication: delicious.



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