Name: Pan-fried whiting with leek, tomato and olive salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Pan-fried whiting; 1 kilogram kipfler potatoes, chopped coarsely; 1/4 cup (60ml) olive oil; 12 80g whiting fillets, skin on; 1/4 cup (35g) plain flour; 400 gram green beans, trimmed; Leek, tomato and green olive salsa; 2 tablespoon olive oil; 2 medium leeks, trimmed, sliced thinly; 2 clove garlic, crushed; 500 gram cherry tomatoes, halved; 150 gram seeded large green olives, quartered; 2 tablespoon drained capers, rinsed; 1 cup firmly-packed fresh flat-leaf parsley leaves

Pan-fried whiting with leek, tomato and olive salsa

Crispy, flaky whiting is served here with a fresh and flavour-packed tomato and olive salsa to create a quick and tasty dinner which is both healthy and delicious.

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Serves 6

Prep

15M

Cook

20M

Total

35M

Ingredients

Pan-fried whiting

1 kilogram kipfler potatoes, chopped coarsely

1/4 cup (60ml) olive oil

12 80g whiting fillets, skin on

1/4 cup (35g) plain flour

400 gram green beans, trimmed

Leek, tomato and green olive salsa

2 tablespoon olive oil

2 medium leeks, trimmed, sliced thinly

2 clove garlic, crushed

500 gram cherry tomatoes, halved

150 gram seeded large green olives, quartered

2 tablespoon drained capers, rinsed

1 cup firmly-packed fresh flat-leaf parsley leaves

Method

1.To make salsa: heat oil in a medium saucepan. Add leek and cook, stirring occasionally, until tender. Add garlic and cook, stirring, until fragrant. Stir in the tomato, olives and capers; cook until heated through. Remove from heat; stir in parsley.

2.Bring a large saucepan of salted water to the boil; add potatoes. Boil 10-12 minutes, or until tender; drain. Place in a large bowl, drizzle with 1 tablespoon of the oil; cover to keep warm.

3.Meanwhile, cook green beans in a saucepan of boiling salted water for 3 minutes or until tender; drain. Refresh in iced water; drain. Add to potatoes in bowl; toss gently to combine.

4.Coat the fish in flour; shake off any excess. Heat the remaining oil in a large frying pan. Cook fish 3-4 minutes, skin-side down, in batches, until the skin crisps. Turn fish; cook until cooked through. Serve fish with potatoes, beans and salsa.

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