Blue-eye with herb walnut crust

Blue-eye with herb walnut crust


Serve grilled fish fillets with crunchy walnut crumbs and everyone will be asking for more!

The ingredient of Blue-eye with herb walnut crust

  1. 1 cup fresh white breadcrumbs
  2. 50g flat-leaf parsley leaves
  3. 2 eschalots, chopped
  4. 1 clove garlic, chopped
  5. 1/3 cup toasted walnuts
  6. 1/4 cup (60ml) walnut oil*
  7. 6 (about 150g each) blue-eye fillets

The instruction how to make Blue-eye with herb walnut crust

  1. Preheat the grill to medium and the oven to 180u00b0C. Lightly grease a large baking tray.
  2. Place the breadcrumbs in a food processor with the parsley, eschalots and garlic. Process to combine, then add the toasted walnuts and pulse briefly. Add the walnut oil and process until just combined - the texture should still be rough and the crumbs moist. Place the blue-eye fillets on the baking tray and spread mixture on top of each piece, pressing down well to make sure the crumbs adhere.
  3. Place tray under the grill and cook fish for 2 minutes, until crust just starts to turn golden. Transfer tray to oven and bake for 6 minutes. Serve with pan-fried celeriac and salad (see related recipes).

Nutritions of Blue-eye with herb walnut crust

fatContent: 301.14 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 1 grams sugar
cholesterolContent: 33 grams protein
sodiumContent: 147 milligrams cholesterol

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