Grilled Conway with Saffron Potatoes

Name: Grilled Conway with Saffron Potatoes
Cuisine: Australian
Ingredients: 5 tbsp extra virgin olive oil; A pinch of saffron; 3 shallots, skin removed and cut into quarters; 1 tsp balsamic vinegar; 8 caper berries, washed in warm water, strained; 1 tbsp white wine; 1 tbsp lemon juice; 1 tbsp salted baby capers, washed, soaked in hot water and strained; A few rocket leaves for garnish; 8 caper berries, washed in warm water, strained; 1 tbsp salted baby capers, washed, soaked in hot water and strained; 3 large Nicola potatoes, peeled, washed, cut into 3 cm cubes, patted dry; 20 g butter; 3 cloves garlic, skin removed, sliced; 3 large Nicola potatoes, peeled, washed, cut into 3 cm cubes, patted dry; 1 tsp sea salt; ½ tsp white pepper; 2 Spanish onions, skin removed, cut into quarters with the root end intact; 2 conway fillets

Preparation info

4
Serves

Difficulty
Easy

Appears in

Cheong Liew

By David Sly and Cheong Liew

Published 2025

About

Ingredients

5 tbsp extra virgin olive oil
3 shallots, skin removed and cut into quarters
A

Oceania
Australia
Fish course
Gluten-free
Pescatarian

Method

Heat 3 tbsp olive oil in a pan, then add shallots, saffron, garlic, potato cubes, Spanish onions and butter. Toss the mixture until thoroughly coated in oil and butter. Put in 160°C oven and cook for 25 minutes.

Season the fi