Line fish with sweet potato rosti and tomato sauce

It's easier to make than it sounds and will make you look like a real pro in the kitchen. Serves 4

Rosti

4 sweet potatoes parboiled, peeled and grated (I use a potato ricer)

4T cake flour

2 eggs

salt and pepper

about 4T milk

Place the potatoes, flour, eggs and seasoning in a bowl and mix. Add just enough milk to form a thick paste.

Heat 5ml of olive oil in a frying pan. Fry large spoonfuls of batter until golden brown on both sides. Drain and serve.

Line Fish

4 shallots finely chopped

4T Italian parsley

4 tomatoes finely chopped

salt and pepper

4 fillets of Line Fish

juice of 2 lemons

olive oil and butter for frying

bean sprouts to garnish

In a hot pan fry the shallots until soft. Add the tomatoes and parsley. Fry until soft and juicy. Season. Reduce the heat and simmer for 10 minutes.

Fry the lightly seasoned fish fillets in a mixture of 1T olive oil and 1T butter, until brown on both sides and cooked through in the middle. Remove from the pan and drench with lemon juice.

Serve the fish plated on rosti, topped with tomato sauce and sprouts, and enjoyed with a slice of avocado pear.