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Roast Blue Eye with olive oil mash & Provencale tomatoes


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cut a little off the top of each tomato and place them in a heavy-bottomed oven tray.
  • Mix the Panko crumbs with the parsley, garlic, parmesan and a splash of oil until well combined.
  • Then sprinkle the tomatoes with seasonings and press the crumb mixture on top. Generously spray the topping with oil and cook in the oven for about 12 mins until the tomatoes collapse a little.
  • At the same time, cook the potatoes in a pot of salted, boiling water until tender. Drain well, return to the pot, cover and set aside briefly to dry out.
  • Heat the milk with 100 ml oil. Then add to the potatoes, little by little, continually mashing. Turn off the heat and whip well with a wooden spoon. Taste for seasoning, cover and keep warm.
  • Turn the oven temp. up to 220°C fan forced (240°C normal).
  • Heat a large, very dry non-stick pan (that can go into the oven) over a medium flame. Season the fish, flesh side only, and carefully place in a layer of oil in the pan, skin side up.  Cook for 3-4 mins (if smoking, add a little more oil). Once the fish begins to colour around the edges, put the pan in the oven and cook for about 2-3 mins until the fish is firmish when squeezed.
  • Place a fish steak on individual plates, skin down, with a tomato and a mound of the mash alongside. Sprinkle with a little fresh oil and serve.


  • 4 large ripe red tomatoes, cored
  • 1 heaped cup Panko crumbs (or packet breadcrumbs)
  • 2 tbsp chopped fresh parsley
  • 1 garlic clove, crushed
  • 2 heaped tbsp freshly grated parmesan
  • olive oil
  • sea salt & freshly ground pepper
  • olive oil spray
  • 4 Desiree (or any other floury) potatoes, peeled & quartered
  • 100 ml milk
  • 4 x 180 gm even, thick 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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