Pink snapper & potato cakes with salsa verde

Pink snapper & potato cakes with salsa verde

Here’s a recipe that’s perfect for a light lunch or a light dinner. For some reason I don’t eat as much fish as I should, so when I spotted some glistening fillets of New Zealand pink snapper at the seafood providore I grabbed a couple of small fillets and thought about the rest at Harris Farm Markets. Seeing the better half was galavanting around Paris & London on a work/leisure trip I thought I’d spend the afternoon whipping up a couple of recipes for the website. Much more fun I reckon.


Salsa verde is a perfect match for these little babies, and please don’t be put off by the anchovies or capers if you’re phobic. You barely taste the anchovies and the capers just give the beautiful sauce some zing. Any remaining salsa can be used with grilled chicken or even dabbed over pizza.

Pink snapper & potato cakes with salsa verde recipe

Pink snapper & potato cakes with salsa verde recipe

Pink snapper & potato cakes with salsa verde recipe

pink snapper  & potato cakes with salsa verde

makes 6


  • 450 g pink snapper fillets
  • 2 tbsp extra virgin olive oil
  • Sea salt & freshly ground black pepper
  • 2 tbsp verjuice
  • 3 sprigs fresh thyme
  • 1 onion, chopped
  • 1 x 220 g potato, just cooked
  • 1 tbsp coriander, chopped
  • 1 tbsp parsley, chopped
  • ¼ cup grated parmesan


Preheat oven to 200°C

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-fitted 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.

Heat a little oil in a small saucepan over low heat and cook the onions until soft but not coloured.

In a mixing bowl grate the cooked potato, add the cooked onion and the 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.

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.

Serve immediately with salsa verde and a crisp salad.


salsa verde :

  • 1 clove garlic, finely grated
  • 1½ tbsp capers
  • 1½ tbsp cornichons
  • 3 anchovy fillets
  • ½ bunch (¼ cup) flat leaf parsley, just the leaves
  • ⅓ cup fresh basil leaves
  • ¼ bunch (⅛ cup) fresh mint leaves
  • ½ tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • ½ tbsp white balsamic vinegar
  • ⅓ cup extra virgin olive oil
  • ½ tsp anchovy oil
  • Sea salt and freshly ground black pepper


Finely chop the capers, cornichons, anchovies and herbs and put them into a bowl with the grated garlic. Add the remaining ingredients, making sure the seasoning and vinegar is well balanced. Stir well and use accordingly.

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