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Whiting with lemon dill sauce
Whiting with lemon dill sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in a delicious twist on classic fish and chips without the guilt.
Ingredients:
  • 50g butter
  • 2 lemons, cut into wedges
  • 4 (about 600g) firm white fish fillets (such as whiting or bream)
  • 4 green shallots, ends trimmed, thinly sliced
  • 40.00 ml drained capers, chopped
  • 40.00 ml chopped fresh dill
  • 52.50 gm fresh lemon juice
  • 1 bunch rocket, ends trimmed, washed, dried
  • 4 red radishes, thinly sliced
  • 9.20 gm extra virgin olive oil
  • Crusty bread, to serve
Instructions:
  • In a non-stick frying pan over medium-high heat, melt 10g of butter until foaming. Add the lemon wedges and cook each side for 1-2 minutes until caramelised. Transfer them to a plate.
  • Season the fish with a sprinkle of salt and pepper on both sides. Sear in the pan for 2-3 minutes per side until it easily flakes with a fork. Keep warm by placing on a plate and covering with foil.
  • Lower the heat to medium and melt the rest of the butter in the pan until it's foamy. Add the shallot and capers, stirring, for about a minute until the shallot softens. Incorporate the dill and 2 tablespoons of lemon juice, stirring until heated through.
  • In a medium bowl, mix rocket and radish. Drizzle with oil and remaining lemon juice, then gently toss to combine.
  • Place a portion of the fish on each plate. Sprinkle the caper mixture on top. Serve with lemon wedges, rocket salad, and crusty bread, if desired.

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