For this fish – cut four to five incisions into the Blue Eye fillet skins. In a non-stick pan, heat vegetable oil and cook fish skin-side down until golden brown. Turn over to complete cooking. Set aside.
To make the tomato and cinnamon coulis – sauté the onion, garlic and celery in a pot with olive oil. Add tomato, cinnamon quills and vegetable stock. Bring to the boil. Reduce to a simmer and cook for 20 minutes. Remove cinnamon quills before pureeing ingredients in a food processor. Set aside.
For the broad bean and fetta crush – remove the broad beans from pods. Blanch in salted boiling water for two to three minutes. Refresh in cold water. Squeeze beans from membrane and crush with a fork. Add crumbled fetta and season to taste.
To make the herb salad – pick the leaves off stems and toss all herbs together. Dress with olive oil and white balsamic vinegar. Serve blue eye cod on a pool of tomato and cinnamon coulis with herb salad and a scoop of broad bean and fetta crush.
4 x Blue Eye Cod fillets – skin on (180 g each)
30ml vegetable oil
tomato and cinnamon coulis
1 onion, diced
1 garlic clove, crushed
2 celery sticks, chopped
2 cinnamon quills
4 ripe tomatoes, diced
400ml vegetable stock
30ml extra virgin olive oil
sea salt and cracked pepper
broad bean and fetta crush
500g broad beans
100g soft fetta, Persian
sea salt and cracked pepper
herb salad
½ bunch of parsley
½ bunch of dill
½ bunch of chives
½ bunch of coriander
½ bunch basil
2 tablespoon extra virgin olive oil
1 tablespoon white balsamic vinegar