Grilled Blue-Eye With Olive Gremolata And Crushed Olive Oil Potatoes Recipe

Ingredients For Grilled Blue-Eye With Olive Gremolata And Crushed Olive Oil Potatoes Recipe

• 4 Skinless blue eye fillets
• 4 Large pontiac potatoes, quartered
• 0.25 cup Extra virgin olive oil, plus extra to drizzle
• 1 Juice of lemon
• 0.5 cup White wine
• 5 tablespoon Creme fraiche or thick cream
• 1 tablespoon Chopped Parsley
• Steamed asparagus, to serve
• 1 cup Picked parsley leaves
• 1 Grated rind of lemon
• 1 Juice of lemon
• 2 Garlic Cloves
• 100 gram Pitted green olives
• 75 gram Fresh white breadcrumbs