Pink snapper and potato cakes with salsa verde recipe

Deliciously light and full of succulent flavour – this is not your average fish and chip shop feast

Makes: 6

Ingredients 

450 g pink snapper fillets

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

2 tablespoons verjuice

3 sprigs fresh thyme

1 onion, chopped

1 x 220 g potato, just cooked

1 tablespoon coriander, chopped

1 tablespoon parsley, chopped

¼ cup grated parmesan

Salsa verde (see recipe below)

Method

1. Preheat oven to 200°C.

2. Remove any bones or skin from the fish fillets. Lightly oil a sheet of foil and place the fish in the centre. Season with salt and pepper, pour over the verjuice and lay the thyme on top. Make a loose-fitting parcel by folding the top edges and sides. Place on a baking tray and cook in the oven for 15 minutes. Allow to cool and drain off any liquid.

3. Heat a little oil in a small saucepan over low heat and cook the onions until soft but not coloured.

4. In a mixing bowl, grate the cooked potato and add the cooked onion and flaked cooked snapper. Add the chopped coriander and parsley, mix well and check for seasoning. Shape the mixture into four even rounds (use an egg ring) about 1½ cm thick, and refrigerate for about ½ an hour.

5. Increase oven temperature to 240°C. Arrange the four rösti on an oiled baking tray, evenly sprinkle over the grated parmesan and drizzle over a little extra virgin olive oil. Bake for 20-30 minutes or until beautifully bronzed.

6. Serve immediately with salsa verde and a crisp salad.

Salsa verde

Ingredients

1 clove garlic, finely grated

1½ tablespoons capers

1½ tablespoons cornichons

3 anchovy fillets

½ bunch (¼ cup) flat leaf parsley, just the leaves

⅓ cup fresh basil leaves

¼ bunch (⅛ cup) fresh mint leaves

½ tablespoon Dijon mustard

1 tablespoon red wine vinegar

½ tablespoon white balsamic vinegar

⅓ cup extra virgin olive oil

½ teaspoon anchovy oil

Sea salt and freshly ground black pepper

Method

1. Finely chop the capers, cornichons, anchovies and herbs and put them into a bowl with the grated garlic.

2. Add the remaining ingredients, making sure the seasoning and vinegar is well balanced. Stir well.

Recommended reading - Positive psychology

Advice

10 best mental health apps

Top apps for managing anxiety, boosting your mood and checking in with your mental wellbeing.

Read more
Experts

10 things you need to know about the mind

Psychologist Emily Toner takes us inside this mysterious mass of nerves and fibres in our heads.

Read more
Advice

How mindfulness makes you calm, clear and focused

Ready to silence your mind, untangle your nerves, and really connect with your world? Here's how.

Read more
Community

Smiling Mind: Mindfulness made easy

Making mindfulness meditation free, Smiling Mind improves the mental wellbeing of young Australians

Read more
Experts

Building a better brain

Brain fitness is a lifelong commitment to health and wellbeing - Dr Brockis shares her top fit tips.

Read more
In Brief

Positive coping strategies for men

How you cope can be translated from a survey to help develop more effective mental health programs.

Read more
Guides

The power of positive thinking

How positive self-talk can improve your sports performance.

Read more

For full functionality of this site it is necessary to enable JavaScript. Here are instructions on how to enable JavaScript in your web browser.