Almond-coated Tarwhine Fillets with New Potatoes & Saffron Garlic Mayo

Recipes | Pan-Frying Serves 4 Almond-coated Tarwhine Fillets with New Potatoes & Saffron Garlic Mayo

Tarwhine, a member of the Bream family, is a delicate fish which benefits from simple preparation. The saffron mayo gives this dish the taste and aroma of sunny Spain, while the almonds add a nutty crunch to the coating.


8 x 90g Tarwhine fillets, skin off, bones removed
½ cup ground almonds
1 tablespoon plain flour
Salt flakes and freshly ground white pepper, to taste
1 head garlic, top cut off
½ cup extra virgin olive oil
500g new potatoes, halved
2 tablespoons roughly chopped flat-leaf parsley
¼ cup whole-egg mayonnaise (see notes)
Good pinch saffron threads, soaked in 2 tablespoons warm water
½ lemon
1 tablespoon butter


Preheat the oven to 200°C. 

Combine almonds, flour, salt and pepper and mix well. Roll the fillets in this mixture, pressing it on firmly, cover and refrigerate for at least 30 minutes, until ready to cook. 

Wrap garlic in foil and place on a baking tray on the lower shelf of the oven for about 30 minutes, until soft. 

Meanwhile, heat a baking dish over a high heat. Add half the olive oil then the potatoes, sprinkle with salt and pepper. Cook for 1 minute on top of the stove then place on the top shelf of the oven. Cook for about 30 minutes, until potatoes are crisp on the outside and soft in the centre, shaking the baking dish about half way through to loosen them. Remove potatoes from oven, toss with parsley and set aside to keep warm.

Place mayonnaise, saffron mixture, a squeeze of lemon juice and salt in a bowl, squeeze in the soft garlic and whisk to combine well. Set aside.

Heat a frying pan over a medium heat. Add half the remaining olive oil and half the butter and heat until the butter starts to foam. Add half the fillets to the pan in a single layer. Cook for 2 minutes, then turn and cook the other side for a further minute or so, until opaque and flesh flakes easily when tested with a fork. Remove from pan and set aside on paper towel to keep warm. Add remaining oil and butter to the pan and cook remaining fillets. 

Arrange potatoes and fish on plates with some mayonnaise and a lemon cheek on the side. Pass remaining mayonnaise separately. 


If you don’t want to make your own mayonnaise, use one made from whole eggs such as S&W or Thomy.

Alternative species:

Flathead, Goldband Snapper, Hussar, Morwong, Snapper, Whiting.

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