Barbecued fish with salmoriglio and potato cakes

Appetizing Barbecued fish with salmoriglio and potato cakes Recipe

Salmoriglio is a Southern Italian condiment made of lemon juice, olive oil, minced garlic, chopped oregano and parsley, salt and pepper – a perfect accompaniment to white fish and potato cakes.
Barbecued fish with salmoriglio and potato cakes
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.


  • 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


  • 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


  • 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

    Combine the ingredients for the salmoriglio in a small saucepan.

  • Step 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.

  • Step 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.

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