Back to Recipe Menu

Mediterranean Blue Eye


  • Heat a little olive oil in a heavy-bottomed pan and seal the fish on both sides. 
  • Add the lemon juice and water to the pan. Cover, turn the heat down and briefly poach the fish until almost ready. Remove and keep warm. 
  • Then turn the heat up and add the tomatoes, spring onions, olives, basil, seasonings, a little fresh oil and the spinach to the pan. Stir well and cook for about a minute. 
  • To serve, arrange the relish around individual plates, place the fish in the centre and drizzle a little extra virgin olive oil over the top.


  • olive oil
  • 2 x 200 gm thick Blue Eye steaks
  • juice of ½ lemon
  • ¼ cup water
  • ½ punnet cherry tomatoes, quartered
  • 2 spring (green) onions, shredded
  • ¼ cup small black olives
  • 2 tbsp chopped fresh basil
  • sea salt & freshly ground pepper
  • ½ handful baby spinach
  • extra virgin olive oil

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.

Conversion Tool

  • More handy conversions
    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