Blue Eye With Garlic Butter And Provencal Gremolata

This French inspired recipe using a spice mix containing lavender is sure to impress guests.

The ingredient of Blue Eye With Garlic Butter And Provencal Gremolata

• 125g unsalted butter softened
• 6 garlic cloves finely chopped
• 2 cups flat leaf parsley leaves chopped
• finely grated zest of 1 lemon
• finely grated zest of 1 orange
• 1 2 teaspoon dried lavender flowers see notes
• 4 x 180g skinless blue eye fillets
• 1 teaspoon herbes de provence see notes
• 1 tablespoon olive oil
• orange broccoli lavender couscous related recipe to serve

The Instruction of blue eye with garlic butter and provencal gremolata

• place butter in a small food processor with 4 garlic cloves and 1 2 cup parsley whiz until combined alternatively mash in a bowl until combined set aside
• preheat the oven to 180u00b0c line a tray with baking paper combine remaining 1 1 2 cups parsley with zests lavender and remaining garlic set gremolata aside
• season the fish then place on the lined baking tray sprinkle with the herbes de provence drizzle with oil and bake for 10 minutes or until just cooked
• transfer fish to serving plates and top with garlic butter sprinkle with gremolata and serve with couscous

Nutritions of Blue Eye With Garlic Butter And Provencal Gremolata

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