Ingredients
- 800g blue eye trevalla fillet, skin on
- 3/4 cup (185ml) olive oil
- 1 cup mint leaves
- 125g shelled pistachios
- 2 garlic cloves, peeled
- 1 bunch baby (Dutch) carrots, trimmed, peeled
- 500g green beans, trimmed
- Mint leaves, extra, to serve
Method
- Step 1Cut the blue eye into 4 even pieces. Pat dry with paper towel and season to taste with salt and pepper. Heat 1/4 cup (60ml) of oil in a large frying pan over a medium-high heat. Cook the blue eye, skin-side down, for 3-4 minutes or until crisp and golden. Turn and cook for 1 minute or until just cooked through. Transfer to a plate.
- Step 2Place the mint, pistachios, garlic and remaining oil in the bowl of a food processor and process until a coarse paste forms. Season to taste with salt and pepper.
- Step 3Cook the carrots and beans in a large saucepan of salted boiling water for 4 minutes or until tender crisp. Refresh under cold running water. Drain well.
- Step 4Place the vegetables and blue eye on serving plates. Dollop with pesto and extra mint leaves and serve immediately.
- Low carb
- Low sodium
- Low sugar
- Lower gi
- Paleo
Nutrition
3173 kj
Energy
60g
Fat Total
9g
Saturated Fat
8g
Fibre
46g
Protein
104mg
Cholesterol
186.9mg
Sodium
5g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Notebook:
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