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ABC Tasmania |  Recipe Index | Oven-baked trevalla with a pesto crust

Oven-baked trevalla with a pesto crust

Chef: Karen Goodwin-Roberts

Fish tastes great and is pretty healthy too. There is good evidence in humans that the omega-3 polyunsaturated fatty acids in fish reduce heart attacks and particularly death from heart attacks. Or maybe you'd just like some fish for traditional Easter fare...

You need:
4 x 220 gram portions of trevalla
2 cups fresh breadcrumbs
2 tablespoons fresh pesto paste
50g melted butter
1 large sweet potato
1 bag spinach leaves

Sauce
1 cup cream
juice 1 lemon
100ml white wine
1 tablespoon beetroot horseradish

Method:
Place the lemon juice and white wine into a saucepan, heat and reduce by half. Add the cream and horseradish then reduce until thickened.

Into a bowl place the breadcrumbs; add the pesto and melted butter. Stir to combine well. Divide the mixture into four and place onto the top of the trevalla. Push down and smooth the top. Place onto a greased oven tray. The fish will cook in a hot oven in about 10 minutes.

Serve with mashed sweet potato that has been seasoned and butter added to it. Add the wilted spinach and pour sauce around the fish.

Serves four.


Photo courtesy CSIRO. That's a blue-eye trevalla pictured with CSIRO's Dr Peter Nichols. It was taken at the launch of the Seafood the Good Food II handbook, published by CSIRO.

This recipe featured by Tim Cox

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Last Updated: 11/04/2006 10:30:00 AM AEST
Originally published: 11/04/2006

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