Recipes

Huon style blue-eye trevalla (Serves 6)

Ingredients: 6 x 180 g fillets blue-eye trevalla, skin removed   Pesto 1 bunch basil, leaves only 100 g pine nuts 100 g grated parmesan cheese 3 cloves garlic 200 mL olive oil   Ragout 1 onion, finely chopped 3 cloves garlic, crushed 1 tablespoon olive oil 250 g button mushrooms 250 g honey brown mushrooms 250 g oyster mushrooms 250 g shiitake mushrooms 100 g semi-dried tomatoes 25 g picked and washed baby spinach leaves   For serving: boiled new potatoes or pasta

Method

Brush fish with olive oil and place on a baking tray. Bake in a hot oven for about 8 minutes, depending on thickness of fillets. When nearly baked, put a spoonful of pesto on each fillet and bake for a further 3 minutes.

Pesto

Mix the basil leaves, pine nuts, cheese and garlic in a food processor and drizzle in the olive oil. Set aside.

Salt and pepper flounder with a lemon snow pea shoot saladSauté the onion and garlic in olive oil, add the cleaned mushrooms (cut them only if too large). Simmer for 10 minutes or until all liquid has disappeared.

Just before serving, fold the semi-dried tomatoes and spinach into the ragout. Place in deep plates or bowls and top with fish. Serve with boiled new potatoes or pasta.