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Steamed Blue Eye with a stew of sweet peppers


  • Core, seed and neatly finely slice the capsicums and the green chillies. Set aside.
  • Then heat a little oil in a heavy-bottomed pan and briefly sauté the red onion with the garlic and seasonings, stirring now and again.
  • Add the sliced capsicum with the green chillies and gently sauté until the vegies are tender, regularly stirring and adding a little water if needed.
  • Then add the vinegar with the chopped parsley. Mix well and briefly cook.
  • At the same time, spray the fish all over with oil, sprinkle with seasonings and a good squeeze of  lemon juice. Then place on a large plate and steam. (If necessary, do this in batches.)
  • Mound a bed of the sweet peppers on individual plates, top with the fish, sprinkle with a little fresh oil and serve with a parsley sprig garnish and a lemon wedge on the side.


  • 2 each red & yellow capsicums
  • 1 orange or other coloured capsicum (NOT green)
  • 2 medium green chillies
  • olive oil
  • 1 red onion, cut into fine wedges
  • 2 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • a splash of red wine vinegar
  • 1 heaped tbsp chopped Italian (flat leaf) parsley
  • 4 x 180 gm fish fillets
  • extra virgin olive oil spray
  • 2 lemons

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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