Root veg rösti with fish & egg recipe
A satisfying simple white fish dish that's ready and on the table in less than an hour.
See method- Serves 4
- 15mins to prepare and 25mins to cook
- 395 calories / serving
- Dairy-free
- Healthy
Ingredients
- 150g (5oz) parsnips, coarsely grated
- 150g (5oz) floury potatoes, coarsley grated
- 150g (5oz) carrot, coarsely grated
- 1 onion, finely chopped
- 5 eggs, 1 beaten
- 2tbsp plain flour
- 2tbsp chopped parsley
- 30ml (2tbsp) olive oil
- 4 x 150g (5oz) fillets firm white fish
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Shop ingredientsEach serving contains
- Energy
- 1655kJ 395.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 24.9gProtein 38.4gFibre 5.3g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the veg in a tea towel and squeeze out excess moisture. Tip into a bowl and mix in the onion, beaten egg, flour and half the parsley. Season.
- Divide the mixture into 8 patties, then fry in olive oil for 3-4 minutes on each side. Transfer to a baking sheet and cook for 10 minutes. Keep warm. (Once cool, the röstis can be frozen.)
- Preheat the grill to high. Put the fish on a foil-lined baking sheet and season. Grill for 7-10 minutes, until the flesh is cooked through.
- Poach the eggsfor 2-3 minutes, until set. Put one fish fillet and two rösti on each serving plate and top with a poached egg. Sprinkle over the remaining parsley and serve.
- See more Fish recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
