Recipe: Panfried fish with strawberry salsa and baby new potatoes


Recipe from Sandra Kellian, vendor at the Otago Farmers Market. Published in the Delicious Dunedin cookbook.

We have two copies of this great cookbook to give away – click here to enter the competition. 

It’s the people that make the Farmer’s Market so great. It’s got such amazing vendors, and the support from the community is 100%. It will rain, it will hail, it will snow, and people will still turn up.

My job is to sell those people ideas, inspiration, and great local foods. I get to play with the most amazing food. I always tell people that cooking is easy – If I can do it in this silly little caravan with two burners and no oven, then really, anyone can do it!


Panfried fish with strawberry salsa and baby new potatoes

Prep time 15 minutes + 1 hour chilling time  |  Cook time 20 minutes

Serves 2  |  Skill level Easy



  • 250g fresh strawberries, cleaned, hulled, and finely chopped
  • ½ red onion, finely chopped
  • ¼ cup finely chopped fresh basil or flat leaf parsley (or a mixture)
  • ½ jalapeno chilli, deseeded and finely chopped (optional)

Fish and potatoes

  • 250g baby new potatoes, washed and halved
  • 1-2 tsp butter
  • ¼ cup plain flour
  • 2 firm white fish fillets
  • 1 ½ tbsp olive oil
  • 2 handfuls salad leaves
  • 2 lemon wedges
  • Salt and freshly cracked pepper



Make a salsa by mixing the strawberries, onion, herbs, and chilli in a bowl. Refrigerate for 1 hour before serving.

Fish and potatoes

Place the potatoes and a large pinch of salt into a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 12-15 minutes until tender. Drain the potatoes, add them back to the pot, toss with butter and black pepper, and keep warm until serving.

Measure the flour into a deep plate and season with salt and pepper. Lightly coat the fish in the flour, shaking off any excess.

Heat the oil in a frying pan on a medium heat. Cook the fish for around 2 minutes on each side until lightly golden, removing from the heat just before it is cooked through.

Serve the fish immediately, topped with the strawberry salsa and with the buttered potatoes, salad leaves, and lemon wedges on the side.

Recipe from Delicious Dunedin available in book stores across the country or online

Delicious Dunedin features more than 90 recipes, over 100 great food anecdotes from the people of the city and stunning food photography by one of New Zealand’s leading food photographers, Kelly Lindsay. Delicious Dunedin is the essential, 410 page, guide to the city’s culinary treasures. It’s the perfect gift for all those who have lived in or passed through Dunedin – or those who need convincing to do so. 

GrownUps have two copies of this great cookbook to giveaway. Click here to enter the competition.