Sautéed Onaga Fillets with Potato Cakes

Seafood

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.