Blue-Eye Trevalla With Lemon Beurre Blanc Recipe

Recipe By Slurrp

Blue-Eye Trevalla with Lemon Beurre Blanc is a delicious and elegant seafood dish. The tender and flaky blue-eye trevalla is perfectly complemented by the tangy and buttery lemon beurre blanc sauce. This dish is easy to prepare and makes for a stunning presentation. Serve it with steamed vegetables or a side of creamy mashed potatoes for a complete meal.

4.2
18 Rating -
Rate
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Blue-Eye Trevalla With Lemon Beurre Blanc
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ingredients serve

Ingredients for Blue-Eye Trevalla With Lemon Beurre Blanc Recipe

  • 1 Blue Eye Trevalla Fillets
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 cup White Wine
  • 1/4 Juice And Zest Lemon
  • 25 gram Cold Butter, Cut Into Small Pieces

Directions: 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.
Nutrition
value
92
calories per serving
7 g Fat2 g Protein3 g Carbs5 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    2g
  • Carbs
    3g
  • Fiber
    5g

MacroNutrients

  • Carbs
    3g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    42mg
  • Iron
    < 1mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    44mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp