Red Snapper on Potato Cakes with Salsa Verde

SERVES: 4

PREPARATION TIME: 25 minutes

COOKING TIME: 35 minutes

Ingredient

4 red snappers cut into fillets

Salsa Verde:

1 shallot, peeled and chopped
1 garlic clove, peeled and crushed
1 tbsp each fresh basil, chervil, chive and oregano leaves
¾ cup Filippo Berio Extra Virgin Olive Oil
2 tbsp white wine vinegar
½ red and yellow peppers, deseeded and finely diced

Potato Cakes:

1 ½ lbs potatoes, peeled and quartered
1 red onion, chopped
50 g sun-dried tomatoes in oil, drained and chopped

Topping:

2 cups Filippo Berio Mild & Light Olive Oil
1 ½ cups carrots, cut into matchstick strips
1 ½ cups zucchini, cut into matchstick strips
2 tbsp corn flour

Method

First make the Salsa Verde: blend shallot, garlic and herbs, 6 tbsp of Extra Virgin Olive Oil and the vinegar in a food processor until smooth. Stir in the diced peppers and set aside.
To make potato cakes, preheat the oven to 200°C/400°F. Cook the potatoes in boiling, salted water for 10-15 minutes, then mash. Sauté the red onion in 2 tbsp of Extra Virgin Olive Oil for 3 minutes then stir into the mashed potato with the tomatoes. Shape into four 10 cm wide cakes then fry in 4 tbsp of olive oil for 4-5 minutes, turning once. Transfer to a baking sheet and bake in the oven for 5 minutes.
Half fill a pan with the Mild & Light Olive Oil and heat to 180°C/350°F. Coat the carrot and zucchini 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.
To serve, arrange potato cakes in the centre of four plates, heap fish and vegetables on top and drizzle the Salsa Verde dressing around each.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.