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Blue Eye in the style of Provence


  • Heat a thin layer of oil in a heavy-bottomed pan and gently cook lightly floured and seasoned fish until almost ready. Remove.
  • Then add the red onion and garlic to the pan and gently sauté until tender.
  • Turn off the heat and add the tomatoes, capers, olives, 2 tbsp chopped parsley and the anchovies. Toss and add a little more oil with the red wine vinegar and ground pepper. Stir well to combine.
  • To serve, mound the tomato mixture on individual plates and top with the fish and a sprinkling of parsley.


  • olive oil
  • 4 x 180 gm fish fillets, eg. blue eye, groper
  • plain flour
  • sea salt & freshly ground pepper
  • ½ red onion, finely chopped
  • 1 large garlic clove, crushed
  • 1 punnet cherry tomatoes, quartered
  • 2 tbsp capers, rinsed & drained
  • 8-10 pitted black olives, quartered
  • 3 tbsp chopped fresh parsley
  • 3 anchovies, chopped
  • a good splash of red wine vinegar

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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