1 kg (2 lb) potatoes
1 onion, sliced
butter
milk
1 kg (2 lb) redfish fillets
salt and freshly ground pepper
parsley, chopped
juice of 1 lemon
breadcrumbs

Boil potatoes with onion, and when cooked strain well, making sure they are very dry. Mash with a little butter and milk.
Cut fish fillets in two if large. Place in a buttered frying pan and season with salt and pepper. Sprinkle with parsley and cover with some melted butter or margarine. Squeeze lemon juice over. Cover with buttered paper and fry gently for 5 to 7 minutes-no longer, please.
Remove fillets and drain on a piece of kitchen paper. (Do not place one fillet on top of another.)
Place redfish fillets in a heatproof dish, top with potato mixture, dot with butter and sprinkle with breadcrumbs and freshly ground pepper. Place under a hot griller to brown.
This dish is very good served with fresh green vegetables, such as zucchinis, or fried red or green capsicums, chopped firm tomatoes and celery pieces fried together in butter for 15 minutes only.

Serves 4

1 kg (2 lb) potatoes
1 onion, sliced
butter
milk
1 kg (2 lb) redfish fillets
salt and freshly ground pepper
parsley, chopped
juice of 1 lemon
breadcrumbs

Boil potatoes with onion, and when cooked strain well, making sure they are very dry. Mash with a little butter and milk.
Cut fish fillets in two if large. Place in a buttered frying pan and season with salt and pepper. Sprinkle with parsley and cover with some melted butter or margarine. Squeeze lemon juice over. Cover with buttered paper and fry gently for 5 to 7 minutes-no longer, please.
Remove fillets and drain on a piece of kitchen paper. (Do not place one fillet on top of another.)
Place redfish fillets in a heatproof dish, top with potato mixture, dot with butter and sprinkle with breadcrumbs and freshly ground pepper. Place under a hot griller to brown.
This dish is very good served with fresh green vegetables, such as zucchinis, or fried red or green capsicums, chopped firm tomatoes and celery pieces fried together in butter for 15 minutes only.

Serves 4

1 kg (2 lb) potatoes
1 onion, sliced
butter
milk
1 kg (2 lb) redfish fillets
salt and freshly ground pepper
parsley, chopped
juice of 1 lemon
breadcrumbs

Boil potatoes with onion, and when cooked strain well, making sure they are very dry. Mash with a little butter and milk.
Cut fish fillets in two if large. Place in a buttered frying pan and season with salt and pepper. Sprinkle with parsley and cover with some melted butter or margarine. Squeeze lemon juice over. Cover with buttered paper and fry gently for 5 to 7 minutes-no longer, please.
Remove fillets and drain on a piece of kitchen paper. (Do not place one fillet on top of another.)
Place redfish fillets in a heatproof dish, top with potato mixture, dot with butter and sprinkle with breadcrumbs and freshly ground pepper. Place under a hot griller to brown.
This dish is very good served with fresh green vegetables, such as zucchinis, or fried red or green capsicums, chopped firm tomatoes and celery pieces fried together in butter for 15 minutes only.

Serves 4