Blue Eye and Gremolata

4saves
45min


1 person made this

This meal makes for a very colourful and appealing plate. Gremolata is a garnish used in Italian cookery. Its bright flavours—lemon zest, garlic and parsley—enliven the cod and zucchini and complement the saffron mash.

Leslie Glover

Ingredients
Serves: 4 

  • 2 lemons
  • 50g fresh white breadcrumbs
  • 3 tablespoons chopped parsley
  • 2 garlic cloves, crushed
  • 4 chunky pieces of skinless blue eye fillet (about 600g in total)
  • 2 teaspoons wholegrain mustard
  • 3 roma tomatoes, quartered
  • 1 large zucchini, thinly sliced diagonally
  • 1 tablespoon extra virgin olive oil
  • 1 kg potatoes, peeled and cut into chunks
  • 1 teaspoon saffron threads
  • 3 tablespoons low-fat milk
  • pepper to taste

Directions
Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 200 degrees C. Finely grate zest and squeeze juice from 1 lemon. Mix zest with breadcrumbs, parsley and garlic, and season with pepper to taste.
  2. Place the cod fillets in lightly oiled, large ovenproof dish. Spread mustard evenly over top of fish, then sprinkle over lemon juice. Arrange tomatoes and zucchini around fish. Cut the remaining lemon into 4 wedges and add to dish.
  3. Spoon the breadcrumb mixture over fish, press down lightly. Drizzle with olive oil. Bake for 25 minutes or until it will flake easily and topping is crisp.
  4. Meanwhile, place potatoes in saucepan, cover with boiling water and add saffron. Simmer the potatoes for 15 to 20 minutes or until tender. Drain the potatoes and mash with milk. Season with pepper to taste. Serve fish with saffron mash, tomatoes and zucchini.

Health hint

Cod is rich in healthy omega-3 fatty acids and B vitamins. The tomatoes and zucchini add the vitamin C, fibre and antioxidant properties to make it an ideal meal.

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Reviews (1)

Jrbaker
by
0

Outstanding! I made everything but the mash and we loved it. The flavours are bright, it's nice and healthy, and quick enough for a weeknight meal, but would also serve it to company. Thanks for sharing your recipe! - 07 May 2013

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