Pan-fried fish with poached egg on potato rosti

Instructions

1 Once the potato is grated, wrap in a clean tea towel and squeeze out any excess moisture. Mix rosti ingredients together with Tuscan seasoning.

2 Heat a pan with oil spray. Add rosti mix once the pan is hot. Cook for 4-5 minutes, stirring occasionally. Remove and keep warm.

3 Put egg on to poach and add a dash of vinegar to a pan of steadily simmering water. Break the egg into a cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip egg into water, white first. Leave to cook for 3 minutes.

4 Meanwhile, re-spray pan with oil. Add fish and cook until tender, turning once. Add kale with tomatoes, vinegar and a tablespoon of water. Cook for a few minutes until the leaves are just wilted. Remove egg with a slotted spoon.

5 Place rosti on a serving plate with the kale and tomatoes. Top with the fish and poached egg. Serve with fresh chopped parsley.