[Australian] How to cook Roast blue-eye with walnut and coriander sauce
Ingredients
- 50 g (1 cup) walnuts
- 60 ml (¼ cup) extra virgin olive oil, plus extra, to cook
- 2 garlic cloves, peeled, crushed
- ½ tsp sweet paprika
- ½ tsp round cumin
- 1 cup coriander leaves
- 1 large lemon, juiced
- 1 x 800 g blue-eye trevalla fillet (cod)
- 1 tsp sumac
- green salad, to serve
