Rosti-Crusted Fish with Lemon and Green Olives
Lemon, anchovies and salty green olives are a great match for our Flora wine. These flavours are combined in this lovely fresh and simple way to serve your favourite fish..
4 medium all purpose potatoes (skin on)
4 x 180 gm firm white fish fillets
seasoned plain flour
1 egg, lightly beaten
1 Tbsp grated lemon rind
1 Tbsp chopped parsley
1 Tbsp chopped chives
200gm tin pitted green olives, finely chopped (the anchovy-stuffed ones work well in this recipe)
3 Tbsp oil
Knob of butter
Boil the potatoes in their skins for approximately 10 mins until just starting to soften, but still quite firm. Drain, cool and then grate coarsely. Add the chopped herbs, lemon rind and green olives. Mix to distribute evenly and season lightly with salt and pepper.
Coat the fish fillets in seasoned flour on both sides, and then beaten egg on one side only. Press the rosti mix lightly onto the egg side and leave in the fridge until needed.
Heat the oil and butter in a frying pan until foaming. Add the fish, potato-side down, and cook for approximately 5 minutes till golden. Turn over carefully and cook a further 2 mins (depending on the thickness of the fish).
Serve with lemon wedges and a fresh, mixed leaf salad or lightly steamed green vegetable, tossed with a dash of extra virgin olive oil. Accompany with a glass or two of TOSQ Flora !