Name: Blue-Eye Trevalla with Red Capsicum Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 170 g red onion; 6 servings blue eye trevalla; 2 tsps Red wine Vinegar; 1/4 cup olive oil; 20 g basil; 680 g capsicum; 3 cloves garlic; 270 g roma tomato

Lean, mean and tasty. Packed with carotenoids, Omega-3 acids and Vitamin C.

Yields	Preparation Time	Cooking Time
4	15 mins	30 mins

Ingredients

170 g red onion

600 g blue eye trevalla

2 tsps red wine vinegar

Directions

1.	Preparation: rough cut the capsicum and red onion, large dice the tomato and thin slice the garlic.
2.	In a heavy bottomed pan, heat the olive oil, reduce to a medium-low heat and add the capsicum and red onion. Cover and cook for approximately 10 minutes, stirring occasionally.
3.	Add garlic and tomato, cook for a further 10 minutes keeping covered and stirring occasionally. Add red wine vinegar and season to taste.
4.	Meanwhile grill the fish for approximately 5-8 minutes turning it a few times.

Nutritional Summary

There are 366 calories in 1 serving of Blue-Eye Trevalla with Red Capsicum Peperonata.

Calorie Breakdown: 38% fat, 20% carbs, 42% prot.

Nutrition Facts

Serving Size

per serve

Energy

1530 kj

366 kcal

Protein

38.94g

Fat

15.72g

Saturated Fat

2.01g

Trans Fat

Polyunsaturated Fat

1.828g

Monounsaturated Fat

9.911g

Cholesterol

0mg

Carbohydrates

18.16g

Sugar

10.77g

Fibre

Sodium

264mg

Potassium

192mg

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