Sautéed Onaga Fillets with Potato Cakes


4 Servings

Ingredients Onaga Fillets

3 3 1/2-ounce Onaga fillets (skin on)
2 1/2 T extra-virgin olive oil
to taste salt and pepper (preferably Kosher salt)


  • Boil the potatoes in salt water until soft (about 15 minutes) and drain.
  • Mix the rest of the ingredients and season with salt, pepper and herbs.
  • Divide the mixture in two and make two balls, then flatten them.
  • In a medium-sized pan, heat the oil and fry them to a golden brown. Keep them aside on a paper towel to drain the excess oil.
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