Blue eye with fennel and leek
Delicious blue eye fillets baked with fennel and leeks in olive oil and lemon for a quick, healthy dinner. Perfect in under an hour!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 leeks, trimmed, cut in two, halved lengthways
- 2 zucchini, halved, cut into strips
- 1 bulb fennel, thinly sliced
- 1 bunch thyme
- 1/2 cup olive oil
- 2 lemons, grated rind, juice
- 2 cloves garlic, crushed
- 4 potatoes, peeled, cut into thin wedges
- 4 blue eye fillets or cutlets
- lemon wedges, to serve
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