Lemon, Tarragon and Sourdough Crusted Blue Eye Trevalla

Elegant enough for a dinner party yet achievable on a weeknight, this herb-crusted blue eye trevalla recipe is a stunning showcase for one of Australia’s most prized white fish. Thick, meaty fillets are coated in a golden sourdough and fresh herb crust, which is fragrant with tarragon, chives and flat-leaf parsley – then oven-baked until perfectly flaky and golden. 

Beneath the fish, tender chat potatoes and fennel slowly braise in Riesling and chicken stock with sweet cherry tomatoes, building a rich, aromatic base that does all the heavy lifting on flavour. The dish is finished with a vibrant French saffron rouille — a classic Provençal garlic and saffron aioli – that ties the whole plate together with a bold, golden flourish. 

Whether you’re looking for a baked fish recipe for entertaining, a healthy seafood dinner, or simply the best way to cook blue eye trevalla, this recipe delivers restaurant-quality results from your home oven. Don’t be overwhelmed by the fancy terms, all you need is your food processor! The combination of textures, crisp herb crust, silky braised potato and punchy rouille makes it a guaranteed crowd-pleaser.

Ingredients

Fish & sourdough

• 1 tbsp extra-virgin olive oil, plus extra for greasing 
• 4 x 175g skinned thick blue eye trevalla fillets 
• 4 slices sourdough bread, toasted and crusts removed 
• Finely grated zest of 1 small lemon, plus 1 tsp lemon juice 
• 1 lemon to serve 
• 1 bunch each fresh tarragon, fresh chives and fresh flatleaf parsley

French rouille

• 1 tbsp water 
• 1 tbsp white wine vinegar 
• Pinch of saffron 
• 2 to 3 slices white bread, crusts removed 
• 3 to 4 cloves garlic, finely chopped 
• 2 large egg yolks 
• 1/4 teaspoon chili powder 
• 1/2 cup olive oil 
• Kosher salt, to taste 

For the potatoes

• 500g chat potatoes, sliced as thinly as you can 
• 1.5 fennel bulbs, sliced thinly, reserve fronds 
• 1 leek, sliced into rounds 
• Extra virgin olive oil 
• 2 garlic cloves, finely chopped 
• 200ml Riesling 
• 500ml chicken stock (hot) 
• 1 punnet cherry tomatoes

Method

French rouille

1. Heat the water, vinegar, and saffron in the microwave for 30 seconds. Mix well until you have a very yellow liquid. 
2. Cut the white bread into chunks, place in a large bowl, and pour the saffron mixture over. Mix well. 
3. Put the bread mixture in a food processor and add the garlic, egg yolks, and chilli powder. Blend for about 30 seconds; scrape down the sides. 
4. While slowly drizzling in the olive oil, blend on low power just until mixed. Season with salt. 
5. Spoon the sauce, which should be like thick mayonnaise, into a bowl and serve immediately. 

Fish & potatoes

1. Preheat the oven to 230°C fan. Line a baking sheet with baking paper and lightly grease with oil. Season the fish with sea salt and put, skinned-side down, on the paper. 
2. Break the toast into a food processor, add the lemon zest and whizz into fine crumbs. Add 25g of the mixed fresh herbs and whizz again, until the herbs are finely chopped. Add the lemon juice and oil, season and whizz briefly to mix. 
3. Carefully press the breadcrumb mixture onto each piece of fish. Slide the sheet onto the top shelf of the oven and bake for 10-12 minutes or until the topping is golden and the fish is opaque and cooked through. 
4. While the fish is cooking, heat oil in large frypan over medium-high heat. Add potato, fennel, leek & garlic and cook until just tender. Add Riesling, simmer until reduced by half, add stock, season to taste & bring to the boil. Cover with a lid & cook for 6-7 minutes. Add tomatoes & cover again to cook until potato is tender. Stir through parsley, lemon rind & juice & fennel fronds. 
5. Serve hot with saffron rouille and lemon wedges with a glass of Holm Oak Riesling of course!