| | Barbecued fish with salmoriglio and potato cakes
Barbecued fish with salmoriglio and potato cakes
Barbecued fish with salmoriglio and potato cakes 4.3-5 9
  • Calories: 2074 kj
  • Fat: 19g
  • Carbohydrates: 10g

How to Make:

  1. Cook the potatoes in a large saucepan of boiling water for 15 minutes or until a skewer inserted shows little resistance. Drain. Carefully peel the potatoes (hold the potatoes with a tea towel if too hot). Coarsely chop. Return to the saucepan. Mash the potato, gradually adding the milk. Add the egg. Mash well to combine. Transfer the potato mixture to a bowl. Stir in the flour. Season well.
  2. Combine the ingredients for the salmoriglio in a small saucepan.
  3. Preheat the barbecue flat plate to high. Lightly spray with oil. Cook 1/4 cupfuls of the potato mixture for 2 minutes or until bubbles appear. Turn and cook for a further 2 minutes or until golden.
  4. Place pan with salmoriglio mixture on the flat plate and cook, whisking until warmed through. Cook the fish on the flat plate or grill for 2-3 minutes each side to until cooked through. Serve the fish with the potato cakes, parsley and lemon wedges. Drizzle with the salmoriglio.
Time for preparing:
30 min.


  • 800g Desiree potatoes, unpeeled
  • 125ml (1/2 cup) milk
  • 1 egg, lightly whisked
  • 75g (1/2 cup) self-raising flour (see Notes)
  • 4 (about 150g each) firm white fish fillets
  • Fresh continental parsley leaves, to serve
  • Lemon wedges, to serve
  • Salmoriglio
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon warm water
  • 1 garlic clove, finely chopped
  • 1/4 cup fresh continental parsley, chopped