Blue-Eye Trevalla on Potato Scales with Sugar Snap Peas & Preserved Lemon

It’s hard to find someone more passionate about seafood than Stephen Hodges, from hole-in-the-wall café Fishface. The idea of encrusting fish with ‘scales’ of potato seems to have originated with French chef Paul Bocuse and has been widely taken up by chefs all over the world. Steve says that after much trial and error he settled on blue-eye trevalla as the best Australian fish for this technique; most other species give off too much liquid, which makes the potato soggy. Steve’s addition of