ROAST BLUE EYE WITH POOR MAN’S POTATOES
¼ cup olive oil
2 large onions, finely sliced
3 garlic cloves, thickly sliced
1 each of red, yellow & green capsicums, seeded & cut into chunks
¾ kg kipfler (or bintje) potatoes, peeled & cut into chunks
freshly ground salt & pepper
2-3 bay leaves
4 x 180 gm thick Blue Eye steaks
olive oil spray
Preheat oven to 220°-230°C.
Heat oil in a pot and gently saute onions, garlic and capsicums until softish, regularly stirring.
Then add potatoes, seasonings and bay leaves. Cover, turn heat down and gently simmer for about 30 mins, adding a little water if needed. Taste for seasoning.
After potatoes have been cooking for about 15 mins, place fish on an oven tray, flesh side down, season and spray with oil. Cook in oven for about 8-10 mins.
To serve, spoon potatoes (drained if you like) onto individual plates and place fish on top.
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