Blue-eye with gazpacho sauce

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

Recipe «Blue-eye with gazpacho sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 06 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.