Blue-eye cod & Basil Vinaigrette on Potatoes Fritters

Ingredients (x4)

• 4 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