Get a good dose of omega 3s with this simple and delicious blue-eye paired with a parsley and corn salad.
- To make vinaigrette, whisk all the ingredients in a small bowl, then season with salt and pepper.
- To make parsley and corn salad, cook corn in a saucepan of boiling salted water for 8 minutes or until tender. Drain and refresh in iced water. Holding a cob upright on a work surface, cut kernels away from cob in long strips, cutting as close to the cob as possible. Repeat with remaining corn. Place the corn kernels, onion, parsley and half the vinaigrette in a bowl and toss gently to combine. Season.
- To cook fish, melt butter in a small saucepan over medium heat. Add the garlic, paprika and 1 teaspoon salt, and cook, stirring, for 3 minutes or until fragrant.
- Brush fish on both sides with a little of the garlic butter. Cover the remaining garlic butter and reserve. Place the fish in a large bamboo or metal steamer over a pan of simmering water. Cover with a lid and cook for 8 minutes or until the fish is just cooked. Carefully remove the steamer from the pan and rest fish, uncovered, in steamer for 4 minutes.
- Divide salad among plates and top with fish. Drizzle with the remaining vinaigrette and reserved garlic butter and serve with roasted potatoes.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set