Blue-Eye Trevalla With Lemon Beurre Blanc Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C. Season the blue-eye trevalla fillets with salt and pepper.
• STEP 2.Heat olive oil in a pan over medium-high heat. Sear the fish fillets for 2-3 minutes on each side until golden brown.
• STEP 3.Transfer the fish fillets to a baking dish and bake in the preheated oven for 8-10 minutes until cooked through.
• STEP 4.In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute.
• STEP 5.Add white wine, lemon juice, and lemon zest to the saucepan. Simmer for 5 minutes until the sauce reduces slightly.
• STEP 6.Remove the saucepan from heat and whisk in cold butter, one piece at a time, until the sauce is smooth and creamy.
• STEP 7.Serve the blue-eye trevalla fillets with the lemon beurre blanc sauce drizzled over the top. Enjoy!

Cooking Tips

• Make sure to pat dry the fish fillets before seasoning to ensure a crispy sear.
• Use a good quality white wine for the lemon beurre blanc sauce to enhance the flavor.
• Whisk in the cold butter gradually to prevent the sauce from separating.

Storage and Serving

• Leftover blue-eye trevalla can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish fillets in a preheated oven at 180°C for 5-7 minutes until warmed through.
• Serve the leftover fish with the lemon beurre blanc sauce and fresh lemon wedges.