Barbecued fish with salmoriglio and potato cakes

Barbecued fish with salmoriglio and potato cakes
  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Salmoriglio is a Southern Italian condiment made of lemon juice, olive oil, minced garlic, chopped oregano and parsley, salt and pepper – a perfect accompaniment to white fish and potato cakes.

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Nutrition information, Main recipes


  • 800g Desiree potatoes, unpeeled
  • 125ml (1/2 cup) milk
  • 1 egg, lightly whisked
  • 75g (1/2 cup) self-raising flour (see Notes)
  • 4 (about 150g each) firm white fish fillets
  • Fresh continental parsley leaves, to serve
  • Lemon wedges, to serve


  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon warm water
  • 1 garlic clove, finely chopped
  • 1/4 cup fresh continental parsley, chopped


  • Step 1
    Cook the potatoes in a large saucepan of boiling water for 15 minutes or until a skewer inserted shows little resistance. Drain. Carefully peel the potatoes (hold the potatoes with a tea towel if too hot). Coarsely chop. Return to the saucepan. Mash the potato, gradually adding the milk. Add the egg. Mash well to combine. Transfer the potato mixture to a bowl. Stir in the flour. Season well.
  • Step 2
    Combine the ingredients for the salmoriglio in a small saucepan.
  • Step 3
    Preheat the barbecue flat plate to high. Lightly spray with oil. Cook 1/4 cupfuls of the potato mixture for 2 minutes or until bubbles appear. Turn and cook for a further 2 minutes or until golden.
  • Step 4
    Place pan with salmoriglio mixture on the flat plate and cook, whisking until warmed through. Cook the fish on the flat plate or grill for 2-3 minutes each side to until cooked through. Serve the fish with the potato cakes, parsley and lemon wedges. Drizzle with the salmoriglio.

  • Low carb
  • Lower gi


  • 2074 kj


  • 19g

    Fat Total

  • 4g

    Saturated Fat

  • 4g


  • 40g


  • 39g

    Carbs (total)

All nutrition values are per serve


Self-raising flour helps give the potato cakes a light, fuffy texture.

  • Author: Alison Adams
  • Image credit: Al Richardson
  • Publication: Taste Magazine



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