Barbecued fish with salmoriglio and potato cakes
Discover a delicious recipe for Barbecued Fish with Salmoriglio and Potato Cakes. This flavorful dish features tender, grilled white fish topped with a zesty salmoriglio sauce, served alongside crispy yet soft potato cakes. With fresh parsley, garlic, lemon juice, and olive oil, this meal is as nutritious as it is satisfying. Perfect for a healthy and mouthwatering dinner!
- 09 Mar 2024
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Barbecued fish with salmoriglio and potato cakes is a delightful combination of savory fish, herby salmoriglio sauce, and crispy potato cakes. This Mediterranean-inspired dish is perfect for a family meal or a special occasion, offering a fusion of flavors that are both wholesome and delicious.
Ingredients:
Instructions:
- Peel and dice the potatoes into small chunks.
- Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash them until smooth.
- Add the milk, egg, and self-raising flour to the mashed potatoes. Mix well until all ingredients are fully combined.
- Season the mixture with salt and pepper to taste.
- Shape the potato mixture into small, round cakes (about the size of your palm).
- Heat a little olive oil in a non-stick pan over medium heat.
- Cook the potato cakes for 3-4 minutes on each side or until golden brown. Transfer to a paper-towel-lined plate to drain excess oil and keep warm.
- Preheat your barbecue or grill to medium-high heat.
- Season the fish fillets with salt and pepper and brush with some olive oil.
- Grill the fish for 3-4 minutes on each side or until cooked through. The flesh should be opaque and flake easily with a fork.
- Combine the minced garlic, chopped parsley, olive oil, lemon juice, and water in a small bowl.
- Whisk the mixture until emulsified.
- Season with salt and pepper to taste.
- Place the grilled fish fillets on a serving platter.
- Spoon the salmoriglio sauce over the fish.
- Serve alongside the crispy potato cakes.
Tips:
- Make sure to boil the potatoes until they are tender but not overcooked, as this will help achieve the perfect texture for the potato cakes.
- When grilling the fish, ensure the grill is preheated to keep the fish from sticking and to get nice grill marks.
- Feel free to adjust the amount of garlic in the salmoriglio sauce to suit your taste preference.
- If you don’t have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and a pinch of salt to every cup of all-purpose flour.
- For an extra burst of flavor, add a pinch of chili flakes to the salmoriglio sauce.
This barbecued fish with salmoriglio sauce and potato cakes is sure to impress your family and friends. The tender fish, zesty salmoriglio, and crispy potato cakes create a harmonious balance of flavors and textures. Enjoy this delightful dish as part of a healthy and flavorful meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 480kcal | 19% |
| Protein | |
| Protein 40g | 28% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 4.93g | 13% |
| Sugar 3.28g | 3% |
| Fat | |
| Fat 27g | 32% |
| Saturated 4.30g | 14% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 180mg | 34% |
| Vitamin B1 0.49mg | 41% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 8mg | 48% |
| Vitamin B6 1.15mg | 68% |
| Vitamin B9 72ug | 19% |
| Vitamin B12 2.01ug | 84% |
| Vitamin C 45mg | 50% |
| Vitamin E 0.53mg | 4% |
| Vitamin K 63ug | 55% |
| Minerals | |
| Calcium, Ca 120mg | 10% |
| Copper, Cu 0.39mg | 0% |
| Iron, Fe 2.94mg | 27% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 660mg | 53% |
| Potassium, K 1510mg | 44% |
| Selenium, Se 30ug | 56% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 2.84mg | 26% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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