This is a very quick and easy recipe to throw together and it tastes great, you can play around with the ingredients to add your favourite seafood. The longest part of this whole thing is grating the potatoes for the rosti. It was a trial recipe and both my hubby and I enjoyed this.

Ingredients

650g Whit fish fillets, chopped coarsely
250g Medium cooked prawns, shelled,deveined
30g Butter
260ml Sour cream
2 Tablespoon dry white wine
1 Tablespoon lemon juice
1 Teaspoon fish stock granules
1 Teaspoon vegetable stock powder
1/4 Cup fresh dill, chopped finely
1/2 Cup frozen peas

Caper Rosti Topping

500g Potatoes, peeled and grated coarsely
2 Tablespoons baby capers
30g Butter, melted

Method

Caper Rosti Topping

1. Squeeze excess moisture from potatoes, combine with capers and butter in a bowl.

Seafood

1. Heat butter in a large frying pan, cook fish in batches, for about 3 Min’s. return fish to pan with prawns, sour cream, fish stock, vegetable stock, wine, lemon juice and dill, cook stirring occasionally, for 4-5 Min’s or until fish is cooked through.

2. Preheat grill. Spread seafood mixture into a shallow ovenproof dish, top with caper rosti mixture. Grill about 10 Min’s or until topping is tender and a nice golden brown.

To Serve: Serve in bowls and garnish with a slice of lemon and dill.

All photos taken by me unless otherwise stated.