Barramundi & Basil Vinaigrette on Potatoes Fritters

Ingredients (x4)

• 4  Barramundi portions (Snapper, Kingfish or  Blue eye trevalla fillet )
• 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  fish on a medium high heat for 2-3 minutes on each side.
5. Serve the fillets with basil vinaigrette on potato fritters with green salad leaves.

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