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Roast Blue Eye with Poor Man's potatoes


  • Preheat oven to 220°-230°C.
  • Heat the oil in a large heavy-bottomed pot and gently saute the onions, garlic and capsicums until softish, regularly stirring. Then add the potatoes, seasonings and bay leaves. Cover, turn the heat down and gently simmer for about 30 mins, adding a little water if needed. Taste for seasoning.
  • After the potatoes have been cooking for about 15 mins, place the fish on an oven tray, flesh side down, season and spray with oil. Cook in the oven for about 8-10 mins.
  • To serve, spoon the potatoes (drained if you like) onto individual plates and place the fish on top.


  • ¼ cup olive oil
  • 2 large onions, finely sliced
  • 3 garlic cloves, thickly sliced
  • 1 each of red, yellow & green capsicums, seeded & cut into chunks
  • ¾ kg kipfler (or bintje) potatoes, peeled & cut into chunks 
  • freshly ground salt & pepper
  • 2-3 bay leaves
  • 4 x 180 gm thick Blue Eye steaks
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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