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Blue eye in a bag with fennel salad


  • Preheat oven to 160°C.
  • Combine ½ cup oil with the juice of ½ lemon, 3 tbsp chopped parsley and seasonings.
  • Then put the fish in individual oven bags and evenly pour in the oil mixture. Press out the air, tie up, place on an oven tray in one layer and cook in the oven for 15 mins.
  • While the fish is cooking, toss the fennel bulbs with the juice of ½ lemon, a splash of oil, 1 tbsp chopped parsley, seasonings and capers. Taste for seasoning and set aside.
  • To make the dressing, process the egg yolks with the mustard, Tabasco, 1 tbsp chopped parsley, 2 tbsp lemon juice and seasonings until thick. Then add 150 ml oil, little by little through the feeder tube, continually mixing. Taste for seasoning.
  • To serve, mound the salad on individual plates and top with the fish, the cooking juices and a dollop of the dressing.


  • olive oil
  • 1½ lemons
  • 5 tbsp chopped parsley
  • sea salt & freshly ground pepper
  • 4 x 180 gm blue eye steaks (or any other 'steaky' fish) 
  • 2 fennel bulbs, very finely sliced, cores removed
  • 1-2 tspn capers
  • 2 egg yolks
  • 3 heaped tspn Dijon mustard
  • a few splashes of Tabasco

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm