Herb-Crusted Blue Eye with Confit Tomatoes – Zucchini, Lemon, Chilli and Basil Compote


Preparation info

  • Difficulty


  • Serves


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


Confit Tomatoes

  • 12 vine-ripened cherry tomatoes, blanched and peeled
  • 12 orange teardrop tomatoes, blanched and peeled
  • 4 tablespoons olive oil
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon red wine vinegar

Zucchini, Lemon, Chilli and Basil Compote

  • 2 zucchini (courgette) flowers, with zucchinis attached
  • 100 ml ( fl oz) olive oil, for frying, plus 2 tablespoons extra
  • 1 red chilli, seeded and thinly sliced
  • 1 dessertspoon finely sliced lemon zest
  • 1 garlic clove, finely sliced
  • 1 dessertspoon white balsamic vinegar
  • 2 basil leaves, chiffonnaded
  • sea salt and freshly ground black pepper, to taste

Herb Crust

  • 100 g ( oz) basil emulsion
  • 200 g (7 oz) breadcrumbs
  • ½ clove garlic
  • 4 × 175 g (6 oz) blue eye fillets with skin


To make the confit tomatoes, place the tomatoes on a lightly oiled tray under heat lamps or in a low oven for 1-2 hours. Heat together the olive oil, balsamic and red wine vinegar in a small saucepan, remove from the heat and add the tomatoes.

Remove the zucchinis from the flowers, dice the zucchinis finely and reserve for the compote. Gently pull the zucchini flowers open.

To make the compote, heat the oil in a saucepan and gently fry the zucchini flowers. Remove from the oil and drain on paper towel. Heat the extra oil in another pan and sweat the chilli and lemon zest. Cook quickly but without allowing to colour, then add the garlic and cook for about 1 minute. Add the reserved zucchini, sweat until cooked, then deglaze with the white balsamic. Remove from the heat and allow to cool. When cool, stir in the basil and season to taste.

To make the herb crust, mix the breadcrumbs and garlic, then fold in the basil emulsion until well incorporated. Roll the mixture out between sheets of baking paper to about 3 mm ( inch) thick and chill. Cut to the shape of the fish portion.

Cook the fish in a fish kettle or steamer or in a combi steamer at 55°C (130°F) for 10-12 minutes, depending on the thickness. When the fish is almost cooked, place the crust on top of the fish and finish cooking in a 180°C (350°F/Gas 4) oven or under a moderate salamander or grill (broiler) to soften the crust. Gently warm the tomatoes in the dressing. Place the fish on the plate and arrange with the compote, tomatoes and zucchini flowers.