Recipe - White Fish Rostis With Salsa Verde

340 g Orange roughy; or cod
fillets
; skinned (12oz)
2 tablespoon Sunflower oil
Salt and freshly ground
white pepper
2 tablespoon White wine
1 Bay leaf
1 Onion; chopped
225 g Cooked potato; (8oz)
1 tablespoon Chopped coriander
1 tablespoon Chopped parsley

TO SERVE
Lime wedges

SALSA VERDE
One half Cucumber; deseeded and minced
One half Green chilli; finely minced
1 Shallot; finely chopped
Grated zest and juice of 1
lime
1 teaspoon Caster sugar
Salt and freshly ground
black pepper

Set the oven to 200øC/400øF/gas mark 6.

To make the salsa verde: Mix together all the ingredients and season to
taste with salt and pepper. Chill for 2 hours before serving.

Trim the fish fillets and remove any bones. Lightly oil a large sheet of
tin foil and place the fish on it. Season with salt and pepper, sprinkle
with the white wine and add the bay leaf. Make a loose but tightly sealed
parcel with the foil. Place on a baking sheet and bake in the oven for
1215 minutes, or until cooked.

Meanwhile heat 1 tbsp oil in a saucepan, add the onion and cook until soft
byt not coloured.

Grate the potato coarsley and put into a bowl. Remove the fish from the
foil, break into large flakes and add to the potato. Spoon the softened
onions into the bowl, then stir in the coriander and parsely. Mix well and
season to taste, with salt and pepper. Shape the mixture into 4 patties and
chill for 15 minutes.

Heat the grill to a medium setting. Put the fish rostis on an oiled baking
sheet, brush with the remaining oil and grill for 8 minutes, until golden
and heated through.

Serve immediately with a spoonful of salsa verde and a wedge of lime.

Converted by MC_Buster.

Per serving: 141 Calories (kcal); 8g Total Fat; (49% calories from fat);
13g Protein; 4g Carbohydrate; 17mg Cholesterol; 56mg Sodium Food Exchanges:
0 Grain(Starch); 2 Lean Meat; One half Vegetable; 0 Fruit; 1
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.