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My Grocer

Free Healthy Recipe - Roasted Blue Eye Cutlets with Marinated Capsicum

Dairy free, Low GI

Recipe sourced from Sydney Fish Market.

Ingredients
¼ cup olive oil
2 tsp fresh oregano, chopped
1 clove garlic, chopped
3 capsicum (one red, one yellow, one green)
2 cloves garlic, chopped, extra
Method

Preheat oven to 200 degrees Celsius. Preheat grill. Place cutlets in a glass dish. Pour over combined olive oil, oregano, garlic, salt and pepper. Marinate in refrigerator 30 minutes or longer if time permits.

Place capsicum under preheated grill, and cook until skins blacken, turning until all sides are done. Allow to cool enough to handle, then peel away blackened skin. Cut capsicum open, remove seeds, then slice into strips. Place in bowl with extra oil, garlic, oregano and salt and pepper to taste.

Place cutlets in an ovenproof dish. Place in oven and roast for 8 minutes, or until fish flakes when tested. Serve with marinated capsicum and sourdough bread.

Makes 4 servings

Scale recipe to serves

Prep Time: 30 mins
Cooking Time: 10 mins
Ready in: 40 mins


Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1160 kj
Calories 277 kcal
Fat 16.6 g
Saturated Fat 2.8 g
Total Carbohydrate 2.2 g
Total Protein 29.7 g
Fibre 1 g


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Address: 29 Burwood Rd Belfield
Call us: 9642 5613
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