Grilled blue-eye with olive gremolata and crushed olive oil potatoes

Olive gremolata and the sharp flavour of lemon, bring out the best in this succulent and aromatic fish dish.

Recipe «Grilled blue-eye with olive gremolata and crushed olive oil potatoes» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 4 skinless blue-eye fillets, 4 large pontiac potatoes, quartered, 1/4 cup extra virgin olive oil, plus extra to drizzle, Juice of 1/2 lemon, 1/2 cup white wine , 5 tbsp creme fraiche or thick cream, 1 tbsp chopped parsley, Steamed asparagus, to serve , 1 cup picked parsley leaves, Grated rind of 1 lemon, Juice of 1/2 lemon, 2 garlic cloves, 100g pitted green olives, 75g fresh white breadcrumbs, 1/4 cup extra virgin olive oil.

Ingredients:

• 4 skinless blue-eye fillets 
• 4 large pontiac potatoes, quartered 
• 1/4 cup extra virgin olive oil, plus extra to drizzle 
• Juice of 1/2 lemon 
• 1/2 cup white wine 
• 5 tbsp creme fraiche or thick cream 
• 1 tbsp chopped parsley 
• Steamed asparagus, to serve 
• 1 cup picked parsley leaves 
• Grated rind of 1 lemon 
• Juice of 1/2 lemon 
• 2 garlic cloves 
• 100g pitted green olives 
• 75g fresh white breadcrumbs 
• 1/4 cup extra virgin olive oil 

Instructions

1. To make the gremolata, place the parsley leaves in a food processor with the lemon rind, the juice, garlic, olives and breadcrumbs. Process to combine, then add the olive oil to form a thick paste. Season with salt and pepper.
2. Place the fish in a baking dish, then press the olive gremolata onto the top of each fillet, patting down well. Place in fridge while you cook the potatoes.
3. Preheat the oven to 200°C.
4. Steam or boil potatoes in a saucepan of salted water until tender, then drain and season with salt and pepper. Add the olive oil and use a potato masher or fork to roughly crush the potatoes. Cover and set aside.
5. Pour lemon juice and white wine around fish and cook for 7-10 minutes or until fish flakes easily when tested with a fork and the top is lightly golden. Strain any cooking juices into a pan and whisk in creme fraiche. Heat over low heat and taste for seasoning - add a little more lemon juice, if necessary.
6. Stir through parsley.
7. Place crushed potato on each plate, top with fish, drizzle with the sauce and a little extra virgin olive oil. Serve with steamed asparagus.