BBQ Greater Amberjack with Potato Fondant & Crispy Hispi Cabbage

A simple yet elegant dish celebrating the clean, rich flavors of Mediterranean cuisine. The amberjack is perfectly charred and succulent, paired with buttery, golden potato fondants and crisp, tangy hispi cabbage. Finished with a fresh herb mayonnaise, this is a light but deeply satisfying meal ideal for spring or summer dining.

2 Greater amberjack fillets
2 tbsp Olive oil
2 Garlic cloves, crushed
Fresh herbs (thyme & rosemary)
Salt & black pepper, to taste
2–3 medium potatoes, peeled & cut into cylinders
30g Butter
1 Garlic clove, crushed
2 sprigs Thyme
150ml Vegetable or chicken stock
1 Hispi cabbage, cut into wedges
1 tbsp Olive oil
1 tsp Lemon juice
Salt & black pepper, to taste
3 tbsp Mayonnaise
1 tsp Tarragon, finely chopped
1 tsp Basil, finely chopped
1 tsp Parsley, finely chopped

Calories: 480cal
Protein: 38g
Fat: 28g
Carbohydrates: 22g

Method

step 01

Prepare the Herb Mayonnaise:

Combine mayonnaise, tarragon, basil, and parsley in a small bowl. Blend until smooth and set aside.

step 02

Prepare the Fish

Season the amberjack fillets with olive oil, garlic, fresh herbs, salt, and pepper. Grill over medium-high heat until charred on the outside and just cooked through, about 3–4 minutes per side depending on thickness.

step 03

Make the Potato Fondant:

Heat butter in a pan and sear the potato cylinders until golden on all sides. Add garlic, thyme, and stock. Cover and simmer or roast until the potatoes are soft inside but crispy on the outside.

step 04

Crisp the Hispi Cabbage:

Drizzle the cabbage wedges with olive oil, season with salt and pepper. Roast or grill until the edges are golden and crispy. Finish with a squeeze of lemon and serve alongside the herb mayonnaise for dipping or drizzling.

step 05

Plate & Serve:

Arrange the grilled amberjack alongside the potato fondants and crispy hispi cabbage. Serve hot straight off the grill with the herb mayonnaise on the side, allowing each diner to enjoy as desired.