Black Cod Filets with Sage on Crispy Potato Cakes

Here is a flavorful way to prepare a filet of fish, or a fish steaks. It's another one inspired by Donna Hay. Donna's recipe suggested using Black Cod so that's what I chose but I you can use any firm fish that you'd like.


I wanted to make the meal a little more substantial so I prepared a couple of very small potato cakes, one for each of us, and placed the cooked fish portions on top.


The preparation of the fish is really simple; fresh sage leaves and lime slices are quickly sauteed in a combination of butter and oil, then removed from the pan. The fish is sauteed in the same pan for a couple of minutes on each side until still slightly opaque then garnished with the sage and lime.


I would definitely prepare fish this way again, but I do think it needs the crispy, creamy potato cake for textural contrast. The potato also mellows and rounds out the tangy lime and rather strong sage flavors. A good substitute for the potato cake would be potato cottage fries, which would offer the same balance.

Yes, the potatoes really make the dish complete, imo. I served baby spinach, quickly sauteed with a few thin garlic slices in a bit of olive oil until tender.With thanks, once again to Donna Hay for her wonderful inspiration!



If you would like a printable copy of the recipe you'll find it on my recipe blog, by clicking HERE. If you try it, I hope you like it too.