Cook the potatoes in a large saucepan of boiling water for 15 minutes or until a skewer inserted shows little resistance. Drain. Carefully peel the potatoes (hold the potatoes with a tea towel if too hot). Coarsely chop. Return to the saucepan. Mash the potato, gradually adding the milk. Add the egg. Mash well to combine. Transfer the potato mixture to a bowl. Stir in the flour. Season well.
Combine the ingredients for the salmoriglio in a small saucepan.
Preheat the barbecue flat plate to high. Lightly spray with oil. Cook 1/4 cupfuls of the potato mixture for 2 minutes or until bubbles appear. Turn and cook for a further 2 minutes or until golden.
Place pan with salmoriglio mixture on the flat plate and cook, whisking until warmed through. Cook the fish on the flat plate or grill for 2-3 minutes each side to until cooked through. Serve the fish with the potato cakes, parsley and lemon wedges. Drizzle with the salmoriglio.
Serving size: 4
Recipe courtesy of taste.com.au