Oven Roasted Barramundi with Herby Potatoes

Method

• To make Tuna Fish Cakes, start by draining the canned tuna. 
• While the rice is cooking, prepare the eel by grilling or frying it.
• Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
• Put the oats in the blender or food processor, slightly broken up.
• Coat the fillets with the butter mixture while grilling.
• Heat a large skillet over medium-high heat and add the fish cakes.
• Simmer the potatoes for 10 minutes or until they are almost cooked; they should still have a slight crunch to them. Set aside.
• Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
• Crush the garlic and put it in a pan with the lemons and their juices. Add the feta cubes.
• Once the potatoes are cooked, add them to the pan along with the capers and onion. Toss all the ingredients together and add pepper to taste. Cook for a minute or two or until the onion is soft.
• Drain the potatoes and lay them in the serving dish along with the fish.
• Add the parsley, and pour the sauce over the potatoes and fish.
• Serving Suggestions: Serve with a side of rocket salad and enjoy!