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Roasted Blue Eye with Bolongere potatoes


  • Preheat oven to 200°C fan forced (220°C normal).
  • Put the stock in a large pot and reduce by half. Then add the potatoes, onion, butter, thyme and seasonings. Mix well, bring to the boil and gently simmer for about 15 mins until the potatoes are just tender, adding water if needed.
  • When ready, drain the potatoes and onions reasonably well and place in an ovenproof dish. Loosely cover with kitchen foil and cook in the oven for about 30 mins.
  • Then remove the foil, lay the fish on top of the vegies (skin side up), season and cook in the oven for about 12-15 mins.
  • To serve, spoon the potatoes in individual flat soup bowls and top with the fish and some of the cooking liquid.


  • 1 litre chicken stock
  • 1 kg chats (baby potatoes), scrubbed & halved or quartered
  • 1 small onion, finely sliced
  • a good knob of butter
  • 1 tspn fresh thyme leaves
  • sea salt & freshly ground pepper
  • 4 x 180 gm blue eye steaks, skin on

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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