Poached Blue Eye with Zucchini Salad

    20 minutes

    This is a great light lunch when combined with some mayonnaise and crusty bread. Blue eye is poached and served with a salad of zucchini, basil and mint.


    New South Wales, Australia
    1 person made this

    Serves: 2 

    • 1 lemon, juiced and flesh and skin chopped
    • salt and black pepper to taste
    • 2 (220g each) fillets blue eye, skin on
    • 3 zucchini, coarsely grated
    • 12 basil leaves, torn
    • 4 sprigs mint, torn
    • 2 green chillies, sliced
    • 2 spring onions, sliced
    • 1/2 cup (125ml) olive oil
    • 1 lime, juiced

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Half fill a frying pan with water and bring to the boil over high heat. Add the chopped lemon and salt. Add the fish and poach 5-7 minutes until just cooked through. Drain and set aside, discarding the lemon.
    2. Place the zucchini in a bowl with basil, mint, chillies, green onions and olive oil. Combine and season. Break the fish into chunks and add to the salad with the lemon and lime juice. Gently combine.
    3. Serve immediately with mayonnaise and crusty bread.

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