![Cod with rosti](https://www.allysongofton.co.nz/content/recipes/3747.jpg?width=320&height=479&fit=bounds)
Ingredients
- 500 grams cod fillets
- 2 teaspoon minced garlic
- 4 tablespoons olive oil
- 1 teaspoon paprika
- grated rind and juice 2 limes
- ½ pawpaw, peeled and sliced
- rocket for 4
- ½ finely diced red onion
Kumara and ginger rosti
- 350 grams starchy potatoes, unpeeled
- 350 grams red kumara
- 1 tablespoon minced fresh ginger
Method
- Toss the fish with the garlic, olive oil, paprika, lime rind and juice. Set aside to marinate for 10 minutes.
- Cook the fish in a non-stick frying pan over a moderate heat for about 5 minutes, turning occasionally until the fish flakes easily.
- Serve the fish tossed with the pawpaw slices, rocket leaves and onion on top of the kumara and ginger rosti. Drizzle with the dressing.
Kumara and ginger rosti
- Cook the potatoes and kumara in boiling salted water until almost done. Drain, cool, peel and grate. Stir in the ginger and season with salt and pepper. Form into 8 even-sized patties. Pan-fry in hot butter until golden and hot, turning once.
Dressing
- In a jar, shake together the grated rind and juice of 2 limes, 4 tablespoons olive oil, 1 tablespoon manuka honey and a dash of minced chilli. Season to taste.
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