Blue-eye trevalla with lemon beurre blanc

Traditional French butter and lemon sauce will elevate any fish dinner to new levels.

• 4 (about 250g each) blue-eye trevalla fillets
• Salt & freshly ground black pepper
• 25g butter
• 2 tablespoons olive oil
• 350g green beans, topped
• Lemon wedges, to serve

Lemon beurre blanc

• 2 tablespoons fresh lemon juice
• 2 tablespoons dry white wine
• 2 eschalots, peeled, finely chopped
• 225g chilled butter, cubed
• Salt & freshly ground black pepper

Energy 3206kJ	Fat saturated 35.00g
Fat Total 62.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 4.00g	Dietary Fibre 3.00g
Protein 48.00g	Cholesterol 272.00mg
Sodium 604.68mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Season both sides of the trevalla with salt and pepper. Heat the butter and oil in a large frying pan over medium-high heat. Add the trevalla and cook for 1-2 minutes each side or until golden. Transfer to an ovenproof dish. Roast in oven for 8-10 minutes or until the fish flakes easily when tested with a fork. Remove from oven and cover loosely with foil. Set aside for 2-3 minutes to rest.

2. Step 2

   Meanwhile, to make the lemon beurre blanc, combine the lemon juice, wine and eschalot in a saucepan and bring to the boil over medium heat. Boil for 2 minutes or until liquid is reduced to about 1 tablespoon. Reduce heat to low. Add the butter, 1 cube at a time, whisking constantly with a wire balloon whisk and adding another cube only when the previous cube has been incorporated. Continue until all the butter is incorporated (this will take about 5 minutes). Remove from heat. Taste and season with salt and pepper. Strain the sauce through a fine sieve into a heatproof jug.

3. Step 3

   Cook the beans in a saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Drain.

4. Step 4

   Divide the fish and beans among serving plates. Drizzle with lemon beurre blanc and serve immediately with lemon wedges.