Red Snapper on Potato Cakes with Salsa Verde

Red Snapper on Potato Cakes with Salsa Verde

This flavoursome fish dish is packed full of flavour and can be enjoyed all year round. Whether you're looking to impress at a dinner party or are in need of some mid-week inspiration, this delicious meal will never disappoint.

Categories: Fish

Serves: 4 Preparation time: 25 mins Cooking time: 35 mins

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Ingredients

  • 4 red snappers, cut into fillets

Salsa Verde

  • 1 shallot, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 10g each fresh basil, chervil, chive and oregano leaves
  • 180ml Filippo Berio Extra Virgin Olive Oil
  • 2 tbsp white wine vinegar
  • ½ red and yellow peppers, deseeded and finely diced

Potato Cakes:

  • 700g potatoes, peeled and quartered
  • 1 red onion, chopped
  • 50g sun-dried tomatoes in oil, drained and chopped

Topping

  • 400ml Filippo Berio Mild & Light Olive Oil
  • 200g carrots, cut into matchstick strips
  • 200g courgettes, cut into matchstick strips
  • 2 tbsp cornflour

Method

  1. First, make the Salsa Verde: blend the shallot, garlic and herbs, 6 tbsp Extra Virgin Olive Oil and the vinegar in a food processor until smooth. Stir in the diced peppers and set aside.
  2. To make the potato cakes, preheat the oven to 200°C/400°F/Gas Mark 6. Cook the potatoes in boiling, salted water for 10-15 minutes, then mash. Sautee the red onion in 2 tbsp Extra Virgin Olive Oil for 3 minutes, then stir into the mashed potato with the tomatoes. Shape into 4 10cm-wide cakes, then fry in 4 tbsp of Filippo Berio Classico Olive Oil for 4-5 minutes, turning once. Transfer to a baking sheet and bake in the oven for 5 minutes.
  3. Half fill a pan with the Filippo Berio Mild & Light Olive Oil and heat to 180°C/350°F/Gas Mark 4. Coat the carrot and courgette sticks with corn flour, then deep fry them in batches for 2-3 minutes. Drain on kitchen paper and keep warm. Fry the red snapper fillets in the remaining olive oil for 2-3 minutes on each side.
  4. To serve, arrange the potatoes cakes in the centre of 4 plates, heap the fish and vegetables on top and drizzle the Salsa Verde dressing around each.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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