Recipe Blue-eye with garlic butter and provencal gremolata : Practical and Delicious

Recipe Blue-eye with garlic butter and provencal gremolata : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Blue-eye with garlic butter and provencal gremolata. You are currently reading Recipe Blue-eye with garlic butter and provencal gremolata : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Blue-eye with garlic butter and provencal gremolata requires 20m, cook 10m and serve 4. Caution: allergy Contains milk and fish.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

10 Ingredients

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  125g unsalted butter, softened
  
  
  


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  6 garlic cloves, finely chopped
  
  
  


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  2 cups flat-leaf parsley leaves, chopped
  
  
  


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  Finely grated zest of 1 lemon
  
  
  


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  Finely grated zest of 1 orange
  
  
  


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  1/2 tsp dried lavender flowers (see notes)
  
  
  


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  4 x 180g skinless blue-eye fillets
  
  
  


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  1 tsp herbes de Provence (see notes)
  
  
  


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  1 tbsp olive oil
  
  
  


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  Orange, broccoli & lavender couscous (related recipe), to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  Step 4
  
  
  
  
  Transfer fish to serving plates and top with garlic butter. Sprinkle with gremolata and serve with couscous.
  
  
  

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