Blue-Eye Trevalla with Citrus Beurre Blanc Recipe

Blue-Eye Trevalla with Citrus Beurre Blanc Recipe


A touch of luxury for your home table: Blue-Eye Trevalla with Citrus Beurre Blanc. This elegant dish features the mild, firm texture of trevalla, perfectly complemented by a creamy, citrus-infused beurre blanc sauce. The result? A symphony of flavour and texture that elevates your dining experience at home.


  • 4 Blue-Eye Trevalla fillets, about 200g each
  • 60g unsalted butter
  • Salt and freshly ground black black pepper
  • 100ml white wine
  • Juice of 1 lemon
  • 100g cold butter, cut into pieces
  • Lemon zest
  • Fresh parsley, for garnish


  1. Season and Cook Fish
    1 Season and Cook Fish

    Season Blue-Eye Trevalla fillets with salt and pepper, then pan-sear in butter until golden and cooked through.

  2. Prepare Citrus Beurre Blanc
    2 Prepare Citrus Beurre Blanc

    In a saucepan, gently simmer white wine and lemon juice until reduced. Gradually whisk in chilled butter to form a smooth, emulsified sauce. Season with salt and finely grated lemon zest.

  3. Serve
    3 Serve

    Plate the fish, drizzle with the beurre blanc, and garnish with fresh parsley.