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Root veg rösti with fish & egg recipe

Root veg rösti with fish & egg recipe

9 ratings

A satisfying simple white fish dish that's ready and on the table in less than an hour. See method

  • Serves 4
  • 15mins to prepare and 25mins to cook
  • 395 calories / serving
  • Healthy
  • Dairy-free


  • 150g (5oz) parsnips, coarsely grated
  • 150g (5oz) floury potatoes, coarsley grated
  • 150g (5oz) carrot, coarsely grated
  • 1 onion, finely chopped
  • 5 eggs, 1 beaten
  • 2tbsp plain flour
  • 2tbsp chopped parsley
  • 30ml (2tbsp) olive oil
  • 4 x 150g (5oz) fillets firm white fish

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    3g 15%
  • Sugars

    7g 8%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 24.9g Protein 38.4g Fibre 5.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the veg in a tea towel and squeeze out excess moisture. Tip into a bowl and mix in the onion, beaten egg, flour and half the parsley. Season.
  2. Divide the mixture into 8 patties, then fry in olive oil for 3-4 minutes on each side. Transfer to a baking sheet and cook for 10 minutes. Keep warm. (Once cool, the röstis can be frozen.)
  3. Preheat the grill to high. Put the fish on a foil-lined baking sheet and season. Grill for 7-10 minutes, until the flesh is cooked through.
  4. Poach the eggs for 2-3 minutes, until set. Put one fish fillet and two rösti on each serving plate and top with a poached egg. Sprinkle over the remaining parsley and serve.

See more Fish recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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