Blue-eye with gazpacho sauce

Cooking Fish Blue-eye with gazpacho sauce

Fresh herbs and gazpacho infuse this fish and asparagus dish with the flavours of Spain.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Lactose free Shellfish free
  1. For the sauce, place all of the ingredients in a bowl, cover and set aside for 1 hour. Puree in a blender, then pass through a sieve. Season to taste, then chill.
  2. Preheat the oven to 180°C.
  3. Mix paprika, flour, salt and pepper on a plate. Coat fish in flour, then wrap with a slice of jamon.
  4. Heat oil in a large ovenproof frypan over medium-high heat. Cook fish for 2-3 minutes each side or until cooked through.
  5. Drizzle some gazpacho sauce over each plate. Top with fish and asparagus. Scatter with croutons, olives and parsley. Serve with remaining sauce and lemon.

If you liked the recipe "Blue-eye with gazpacho sauce", tell your friends about it!

1 tsp smoked paprika
2 tbsp plain flour
4 x 180g skinless blue-eye fillets
4 slices or prosciutto
2 tbsp olive oil
2 bunches asparagus, woody ends trimmed, blanched
2 cups toasted croutons
Kalamata olives, lemon wedges and chopped flat-leaf parsley, to serve
2 red capsicums, roasted
2 vine-ripened tomatoes, chopped
1/2 Lebanese cucumber, roughly chopped
1/4 red onion, chopped
2 garlic cloves, roughly chopped
2 tbsp sherry vinegar
1 tsp Tabasco sauce
Pinch of sugar
2 1/2 tbsp verjuice or white wine vinegar

Adv

Autors
Preparation time
1:25
Cooking time
06
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
Posted by

Rate the recipe Blue-eye with gazpacho sauce

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments