This Trevally Florentine with Crunchy Potatoes from Eat What You Kill Community Member Ash Turner brings together fresh, simple ingredients, cooked with care. Tender Trevally fillets are seared golden and finished in a creamy basil and spinach sauce. Served alongside crispy roasted or pan-fried potatoes, it’s a dish that celebrates balance... light, rich, and full of flavour.
Ingredients
- 2 medium Trevally fillets
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1/2 cup fresh basil, chopped (plus extra for garnish)
- 1/2 tsp Italian mixed herbs
- 1 lemon, juiced
- 1 cup cream
- 1/2 cup cream cheese
- 1/4 cup Parmesan cheese, grated
- 2 tbsp olive oil for frying
- 1 Kosher salt & freshly ground black pepper, to taste
Instructions
Prep the Fish
- Pat the Trevally fillets dry with a paper towel.
- Season both sides lightly with kosher salt, black pepper, and a drizzle of lemon juice. Set aside.
Cook the Fish
- Heat 1–2 tbsp olive oil in a large pan over medium-high heat.
- Sear the fillets for 2–3 minutes per side until golden and just cooked through.
- Remove from the pan and keep warm.
Sauté the Vegetables
- In the same pan, add a little more olive oil if needed.
- Sauté garlic and bell pepper for 2–3 minutes until softened.
- Add cherry tomatoes and cook until they begin to blister.
- Stir in spinach and cook until wilted.
Make the Florentine Sauce
- Lower the heat to medium.
- Stir in cream, cream cheese, Parmesan, Italian herbs, and the remaining lemon juice.
- Simmer gently, stirring until the sauce thickens and becomes smooth (about 4–5 minutes).
- Stir through fresh basil, then season to taste with salt and pepper.
Combine & Serve
- Nestle the Trevally fillets back into the sauce, spooning some over the top.
- Simmer 1–2 minutes to warm through.
- Serve immediately, garnished with extra chopped basil.
On the Side
- Pair with crunchy roasted or pan-fried potatoes for the perfect balance
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Cooking, fishing, and art are my biggest passions; and for me, they all connect. My love of art flows naturally into the way I cook and present food, turning every meal into both flavour and creativity on a plate. Fishing has been a part of my life since I was young. I love the whole process from being out on the water, to the excitement of a catch then preparing and cooking it myself. There’s something truly special about enjoying a meal you’ve brought from ocean to table with your own hands. For me, cooking and fishing aren’t just hobbies; they’re ways of expressing creativity, slowing down, and celebrating life’s simple rewards.
