Barbecued fish with salmoriglio and potato cakes

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Salmoriglio is a Southern Italian fixing made of lemon juice, olive oil, minced garlic, hacked oregano and parsley, salt and pepper – an immaculate backup to white fish and potato cakes.


  • 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


Step 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.

Step 2

Step 3

Combine the ingredients for the salmoriglio in a small saucepan.

Step 4

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Nutritional Info

This information is per serving.

  • Energy

  • Fat Total

  • Carbohydrate Total

  • Protein

  • Sodium

  • Fat saturated

  • Carbohydrate sugars

  • Dietary Fibre

  • Cholesterol


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