Succulent pan-fried blue-eye is perfectly paired with a colourful wild rice salad.
- Place 2 tbs oil in a large frypan over medium heat. Season the fish and cook, skin-side down, for 4 minutes, then turn and cook for a further 3 minutes or until cooked through. Transfer to a plate and set aside to rest, loosely covered with foil, for 3 minutes.
- Meanwhile, to make the dressing, combine the lemon zest and juice, mustard and remaining 2 tbs oil in a large bowl.
- Season, then add the cooled rice. Add the roasted capsicum, pine nuts, mint and basil, then toss to combine.
- Discard the skin from the fish and serve with the wild rice salad and lemon wedges to squeeze over
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set