Roasted Coley with Bacon & Potato Rostis, October 9th 2012

Continuing our week of championing the under loved Coley we have this delightful recipe for you Roasted Coley with Bacon & Potato Rostis, Serves 4 and takes around 20 minutes to cook. The Coley or Coalfish is a fish you will love! This recipe is great as a light dinner during the week, or for a different take on brunch on a lazy Saturday or Sunday morning.

Ingredients

  • 4x Coley Fillets (170-200g)
  • Flour for Dusting
  • Oil for frying
  • 2-3 large Potatoes
  • 4x Streaky bacon Rashers, chopped
  • Salt and Pepper

Method

  • Season the flour liberally and dust the Coley fillets until they are covered all over
  • Par boil your potatoes and grate them and mix with the bacon into patties or burger shapes .
  • Heat up a pan with the oil (its best to use a wok or a deep skillet as it reduces splashing and you can use less oil for a better result)
  • Pre-heat your oven to a medium heat and then fry off the Coley for around 3 minutes and then transfer to a baking sheet and cook for a further 3 – 4 minutes.
  • Whilst the Coley is in the oven, fry off your rostis in the oil use for the fish.
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