Live Better
 
 

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

Serves: 6

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • Salsa verde
  • Who’s doing the shopping?

    Send the shopping list straight to their inbox.

    What to do

  • Snapper and potato cakes

  • 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

  • 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

    Do you really need to detox?

    Nutrition expert Dr Tim Crowe untangles the myths and facts.

    Read more

    Chicken skewers with carrot, beet and apple salad recipe

    Fresh and tasty skewers with a colourful salad.

    Read more

    Easy ways to refresh your food habits

    Nutritionist Sarah Boykett shares tips for mixing it up.

    Read more

    Pork and peanut tacos recipe

    A mouthwatering feast with rich peanut sauce.

    Read more

    Healthy Friday night fish and chips recipe

    A deliciously light alternative to a takeaway favourite.

    Read more

    Pico de gallo and avocado tacos recipe

    Make tacos at home the authentic Mexican way.

    Read more

    5 summer foods that hydrate you

    How to increase your fluid intake

    Read more

    Roast sweet potato and cherry tomato omelette recipe

    An easy and delicious roast veggie omelette.

    Read more