Winter Recipes

Our super-chef is Greg Haynes. Eight years in fine dining have taken him everywhere from Boathouse to Pilu, cooking during this time for Tom Cruise, Matt Damon, Jennifer Hawkins and Lara Bingle. Now he's here to share his originals with you: stay tuned every week for a new recipe from Greg's personal recipe book ... 

Blue Eye with Citrus Crust

Ingredients:

4 thick individual portions blue eye or other white fish
1 cup fresh breadcrumbs
Zest of one orange
Zest of one lime
1 tablespoon fennel seeds, finely ground
1 teaspoon sea salt
1\2 teaspoon ground black pepper
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
1 tablespoon Pernod - optional
4 teaspoons Dijon mustard

Method:

Step 1 – Combine the breadcrumbs, zest, fennel seeds, salt, pepper and thyme leaves in a bowl.
Step 2 – Moisten the mixture with Pernod and olive oil until you have a very thick paste.
Step 3 – Spread the mustard over the top of each fish portion, and then divide the paste between them, spreading it out to cover the surface of the fish.
Step 4 – Place in a baking tray in the top of a very hot (220 degree) oven for 5-10 minutes, until the fish is just opaque all the way through and the crust is a golden brown.
Step 5 – Serve with lemon wedges and maybe mash and a green salad.

Serves 4