Roast Blue-Eye Trevalla with Fennel and Olives
I am loving the fabulous recipes from Neil Perry every week in the Good weekend magazine.
Easy, different and delicious. The idea here is that you roast the vegetables and herbs for an hour or so and then throw in the fish at the end for 10 minutes. I am sure you can substitute any white fish. Yum.
You need for 4 fashionista, 30 models or 2 teenage boys:
1 bulb fennel, finely sliced
1 red onion, finely sliced
2 tbsp oregano, chopped
2 tbsp thyme, chopped
60ml extra virgin olive oil
1 red capsicum, cut in half and finely sliced
4 vine-ripened tomatoes, peeled, deseeded and quartered
2 tbsp salted baby capers, rinsed and drained
150g Ligurian olives
1 tsp chilli flakes
Sea salt and freshly ground pepper
1 cup white wine
4 x 200g blue-eye trevalla fillets
2 tbsp chopped flat-leaf parsley
- Throw on a pretty summery grey marle T shirt dress. It’s the start of daylight savings this weekend.
- Climb out of Celine wedges.
- Pour a huge glass of wine. Inhale.
- Preheat the oven to 200°C.
- Chop up the vegetables. George Clooney should do the red onion so you won’t cry. ( You did enough of that when you saw the latest Prada collection and the horrible pastel colours).
- You can chop the fennel as small as the wedges on the YSL heel.
- Then attack the oregano and Thyme to roughly chop. A bit like Arizona Muse’s hair.
- Find the olives and make sure there are no pips lurking.
- Chop up the tomatoes. Neil says to peel and de-seed them. Have a good time doing that.
- Chop up the capsicum into thick strips: think fringing on the flappers dresses in the Gucci show.
- Now find a roasting tray big enough to fit the 4 fish fillets.
- Scatter the fennel, onion, oregano and thyme in the bottom of the dish.
- Moisterise the vegetables and herbs with most of the olive oil.
- Then mix through the capsicum, tomato, capers, anchovies, olives and chilli flakes. You can do it with your hands if the manicure is Ok about it.
- Season with lots of chic hand harvested French sea salt and pepper and pour wine over. That’s over the vegetables not over you.
- OK: you can have another glass of wine. It’s Friday. The diet starts in October.
- Now throw the vegetables in the oven and roast for 1 hour or until the vegetables are as tender as George Clooney and you are just like the tomatoes: melting to form a sauce.
- After an hour or so whip the dish out of the oven, and snuggle the fish down in the sauce. Love a snuggle. Maybe not with a fish though.
- Moisterise with the remaining oil and sprinkle with sea salt.
- Roast for about 10 minutes, or until the fish is cooked as you so desire it to be.
- To serve : spoon the sauce and vegetables onto a chic white plate and then dollop the fillet of fish nonchalantly on top.
- Accessorise with lots of freshly chopped parsley and serve with a wedge of lemon and chic salade verte.
- Pour a crisp white wine, grab a crispy baguette and toast to the beginning of summer.