Huon style blue-eye trevalla

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Cooking difficulty: Easy

Serves: 6

Preparation: 10 mins

Cooking: 11 mins

Tips for shallow frying

If flour is the only coating used, apply it immediately prior to cooking.

Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for Steaming

Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.
Tips for seafood batter

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.

Ingredients

6 x 180 g fillets blue-eye trevalla, skin removed

1 bunch basil, leaves only

100 g pine nuts

100 g grated parmesan cheese

3 cloves garlic

200 mL olive oil

1 onion, finely chopped

3 cloves garlic, crushed

1 tablespoon olive oil

250 g button mushrooms

250 g honey brown mushrooms

250 g oyster mushrooms

250 g shiitake mushrooms

100 g semi-dried tomatoes

25 g picked and washed baby spinach leaves

Boiled new potatoes or pasta

Brush fish with olive oil and place on a baking tray.

Bake in a hot oven for about 8 minutes, depending on thickness of fillets.

When nearly baked, put a spoonful of pesto on each fillet and bake for a further 3 minutes.

Mix the basil leaves, pine nuts, cheese and garlic in a food processor and drizzle in the olive oil. Set aside.

Just before serving, fold the semi-dried tomatoes and spinach into the ragout.

Place in deep plates or bowls and top with fish.

Serve with boiled new potatoes or pasta.

Source: Australian Seafood Users Manual