A satisfying simple family dish that's ready and on the table in less than an hour.
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.
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.)
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.
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.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.