Blue-eye with toasted almonds

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Blue-eye with toasted almonds

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  • 0:20 Prep
  • 0:10 Cook
  • 6 Servings
  • Advanced

Try the sensational combination of herb and almond butter with pan-fried fish for dinner tonight.

Featured in
Easter, Main recipes

Ingredients

  • Plain flour, to dust
  • 6 x 180g skinless blue-eye fillets
  • 2 tablespoons olive oil
  • 1/3 cup (25g) flaked almonds, toasted
  • Steamed green beans, to serve
  • Boiled chat potatoes tossed in parsley, to serve

Herb butter

  • 125g unsalted butter, softened
  • 1 tablespoon capers, rinsed, chopped
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped basil leaves
  • Rind of 1 lemon, cut into thin strips with a zester

Method

  • Step 1
    For the herb butter, combine all the ingredients in a bowl, then season well with salt and pepper. Mix well, then set aside while you prepare the fish.
  • Step 2
    Spread some flour on a sheet of baking paper and season with sea salt and freshly ground black pepper. Lightly dust the fish fillets in the seasoned flour.
  • Step 3
    Heat the oil in a large non-stick frypan over medium-high heat. When the pan is hot, add the fish and cook for 2-3 minutes until light golden. Turn and cook for a further 3 minutes or until the fish is golden and cooked through. Place fish on a plate and cover loosely with foil.
  • Step 4
    Return pan to medium heat and add the herb butter. Cook for 1-2 minutes, stirring, until melted, then stir through the toasted almonds.
  • Step 5
    Divide the beans, potatoes and fish fillets among serving plates, drizzle with a little of the herb and almond butter, then serve immediately.

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

Nutrition

  • 1657 kj

    Energy

  • 27g

    Fat Total

  • 13g

    Saturated Fat

  • 1g

    Fibre

  • 38g

    Protein

  • 229mg

    Cholesterol

  • 152.14mg

    Sodium

  • 1g

    Carbs (sugar)

  • 1g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication: delicious.

Source: taste.com.au

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