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Pan roasted Blue Eye with spiced greens


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a thin layer of oil in a heavy-bottomed pan (that can go into the oven) and cook the fish, skin side down, for 2 mins.
  • Turn the fish over and cook for another minute or so. Then cook in the oven for about 6-8 mins until ready.
  • Heat a little oil in a wok (or non-stick pan) and gently cook the black mustard and cumin seeds until they begin to crackle.
  • Add the chillies, ginger and turmeric. Briefly cook to toast the spices, continually stirring. Then add the cabbage and water. Toss and stir fry to wilt. Add a decent amount of salt with a little ground pepper, the rocket and peas. Continue cooking, regularly tossing.
  • To serve, mound the greens on individual plates and top with the fish. Then sprinkle with a little lemon juice, olive oil and salt.
  • nb. Any other greens can be used, eg. spinach, chard, silverbeet, etc.


  • olive oil
  • 4 x 180 gm Blue Eye steaks or fillets, skin on
  • ½ tspn black mustard seeds
  • 1 tspn cumin seeds
  • 1-2 small red chillies, seeded & finely sliced
  • 1 heaped tbsp grated fresh ginger
  • ½ tspn turmeric
  • ½ Savoy cabbage, shredded
  • 1/3 cup water
  • sea salt & freshly ground pepper
  • a handful of rocket leaves
  • ½ cup frozen peas, thawed
  • ½-1 lemon

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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