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Ingredients

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

Method

Step 1 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.
Step 2 Preheat the oven to 180°C. Line a tray with baking paper. Combine remaining 1 1/2 cups parsley with zests, lavender and remaining garlic. Set gremolata aside.
Step 3 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.
Step 4 Transfer fish to serving plates and top with garlic butter. Sprinkle with gremolata and serve with couscous.

Blue eye with garlic butter and provencal gremolata

How to make Blue eye with garlic butter and provencal gremolata

Ingredients

Method