Name: Blue-eye with caper and herb crust
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 cup (155g) pine nuts; 1/4 cup (40g) rolled oats; 1/4 cup (35g) white sesame seeds; 2 cup (200g) packaged breadcrumbs; 1/2 teaspoon dry mustard; 1 tablespoon grated lemon rind; 1 tablespoon lemon juice; 1 egg, beaten lightly; 1 tablespoon honey; 2 tablespoon chopped fresh parsley; 2 tablespoon chopped fresh lemon thyme; 2 tablespoon drained capers, chopped coarsely; 1 cup (80g) grated parmesan cheese; 8 blue-eye cutlets (1.5kg); plain flour, for dusting; 2 eggs, beaten lightly, extra; 1/2 cup (125ml) vegetable oil; lemon wedges and blanched asparagus spears, to serve (optional)

Blue-eye with caper and herb crust

This zesty crumbed fish is packed with flavor and crunch. Perfect for a simple dinner with family or friends.

Ingredients

1 cup (155g) pine nuts

1/4 cup (40g) rolled oats

1/4 cup (35g) white sesame seeds

2 cup (200g) packaged breadcrumbs

1/2 teaspoon dry mustard

1 tablespoon grated lemon rind

1 tablespoon lemon juice

1 egg, beaten lightly

1 tablespoon honey

2 tablespoon chopped fresh parsley

2 tablespoon chopped fresh lemon thyme

2 tablespoon drained capers, chopped coarsely

1 cup (80g) grated parmesan cheese

8 blue-eye cutlets (1.5kg)

plain flour, for dusting

2 eggs, beaten lightly, extra

1/2 cup (125ml) vegetable oil

lemon wedges and blanched asparagus spears, to serve (optional)

Method

1.Process pine nuts, oats and seeds until chopped finely; transfer to large bowl. Stir in breadcrumbs, mustard, rind, juice, egg, honey, herbs, capers and cheese; mix well.

2.Toss fish in flour; shake away excess. Dip fish in extra egg, then in breadcrumb mixture (can be made 3 hours ahead to this stage and refrigerated, covered).

3.Heat oil in large frying pan; cook fish, in batches, until browned lightly both sides. Transfer to large oven tray; bake, uncovered, in moderate oven about 15 minutes or until cutlets are tender.

4.Serve with lemon wedges and asparagus spears, if desired.

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