Crumbed Fish on Potato Rosti
- 40g sundried tomatoes, finely chopped
- 60g unsalted cashews, finely chopped
- Squeeze of lemon juice, 1/2 zested
- 1/2 cup fresh basil, finely sliced
- 3 Tbsp parmesan cheese
- 4 fish fillets
- 4 potatoes
- 2 Tbsp oil
How to Tell When Fish is Cooked
To make the Fish:
Preheat oven to 200°C. In a bowl mix sun-dried tomatoes, cashews, lemon juice, lemon zest, basil and parmesan.
Press mixture onto one side of each piece of fish. Arrange on a baking tray lined with baking paper. Bake for 10 minutes or until just cooked through.
Season and serve with potato rosti and your favourite steamed vegetables.
To make Rosti:
Grate one potato at a time into a clean tea towel. Fold the tea towel corners together and squeeze as much liquid from the grated potato as possible. Form dry grated potato into a round, evenly sized patties and set aside. Repeat with remaining 3 potatoes.
Heat oil in a large ovenproof pan on a medium heat. Add each rosti cook gently until golden. Try not to move them around too much as they will break up. Turn and repeat, until all patties are golden brown.
Serve fish with rosti and steamed veges