Grilled blue-eye trevalla with herb mayonnaise and fries

Here is a quick and easy version of fish and chips that the whole family will love.

• 600g frozen French fries (Birds Eye brand)
• Sea salt flakes
• 4 (about 180g each) blue-eye trevalla fillets, skin removed
• 1 tablespoon olive oil
• 1 1/2 tablespoons mustard powder
• Baby rocket leaves, to serve
• Lemon wedges, to serve

Herb mayonnaise

• 1 egg yolk
• 1 tablespoon fresh lime juice
• 3 teaspoons Dijon mustard (Maille brand)
• 1 garlic clove, crushed
• 125ml (1/2 cup) olive oil
• 1 tablespoon warm water
• 2 tablespoons finely chopped fresh continental parsley
• 2 tablespoons finely chopped fresh basil
• Pinch of salt

Energy 2845kJ	Fat saturated 6.00g
Fat Total 43.00g	Carbohydrate sugars 1.00g
Carbohydrate Total 33.00g	Dietary Fibre g
Protein 38.00g	Cholesterol mg
Sodium 369.78mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 220°C. Spread the French fries over a large baking tray. Cook in preheated oven for 20 minutes or until golden and crisp. Remove from oven. Season with sea salt.

2. Step 2

   Meanwhile, to make the herb mayonnaise, place the egg yolk, lime juice, mustard and garlic in the bowl of a small food processor, and process until pale and creamy. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Add the water, parsley and basil, and process briefly until just combined. Taste and season with salt.

3. Step 3

   Preheat a barbecue or chargrill on high. Brush the fish all over with oil and sprinkle with mustard powder. Cook on preheated grill for 3 minutes each side or until brown and cooked through. Remove from heat.

4. Step 4

   Divide the French fries among serving plates. Top with fish and a dollop of herb mayonnaise. Serve immediately with rocket leaves and lemon wedges.