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Blue-eye cod fish with Basil Vinaigrette on Potatoes Fritters


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Fish with Basil Vinaigrette on Potatoes Fritters recipe COSTI SEAFOOD

INGREDIENTS FOR 4 SERVES

  • Blue-eye Trevalla fillet portions (Snapper, Kingfish or Barramundi)
  • 4 large peeled potatoes
  • Vegetable oil for cooking
  • Green salad leaves
  • Salt and black pepper to taste

Basil Vinaigrette

  • ½ cup of basil leaves, finely chopped
  • ½ clove of garlic, finely chopped
  • 2 tablespoons of white wine vinegar or lemon juice
  • 4 tablespoons olive oil

RECIPE

  1. Combine basil, garlic, vinegar and olive oil in a small bowl and set aside.
  2. Grate potatoes, then immediately place in a clean table cloth and squeeze out  as much moisture as possible.
  3. Shape grated potatoes into small disk shapes and pan fry on medium-high heat until golden brown. Drain on paper towel and set aside.
  4. Pan fry or grill the blue eye cod fish on a medium high heat for 2-3 minutes on each side.
  5. Serve the blue eye cod fillets with basil vinaigrette on potato fritters with green salad leaves.

Cod fillets have a moist meat that turns crystal white when cooked. It is low in fat and high in vitamins A and D and Omega-3 fatty acids. Order now your Cod fillets  and get delivered to your door in Sydney.

This is a recipe from Master Fish Merchants' Association of Australia