Blue-eye fillets with vegetables

If you're feeling like a low-carb light and nutritious dinner this recipe will not let you down. It's also quick and easy and perfectly finished off with a squeeze of lemon.

Ingredients

2 teaspoon olive oil

1 carrot (120g), cut into matchsticks

1 red capsicum (150g), sliced thinly

2 centimetre (¾-inch) piece fresh ginger (10g), grated

1 clove garlic, crushed

125 gram (4 ounces) choy sum, chopped coarsely

4 green onions (scallions), sliced thinly

1 tablespoon light soy sauce

2 x 200g (6½-ounce) blue-eye fillets

Method

1.Heat half the oil in large frying pan; cook carrot, capsicum, ginger and garlic, stirring, over high heat, about 2 minutes or until softened.

2.Add choy sum, half the onion and the sauce; cook, stirring, about 1 minute or until choy sum is wilted. Remove from pan; cover to keep warm.

3.Heat remaining oil in same pan; cook fish, over medium heat, about 3 minutes each side or until browned lightly and cooked as desired.

4.Divide vegetables between serving plates; top with fish, sprinkle with remaining onion. Accompany with lemon wedges, if you like.

Tuna and swordfish are both excellent substitutes for blue-eye.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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