Delicate flaky whiting is gently barbecued and the meal completed with tangy capers, fresh lemon, and crunchy pine nuts. This easy recipe brings out the best in simple ingredients and is fantastic for outdoor entertaining.
- 6 whole sand whiting or garfish, gutted, cleaned
- extra virgin olive oil, to drizzle
- 2 tbsp baby capers in salt, soaked for 1 hour, drained
- 50 g (⅓ cup) pine nuts, lightly toasted
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Lay whiting on a plate, drizzle with oil and season with salt and pepper. Preheat a barbecue to medium or place a large frying pan over medium heat and cook fish for 2 minutes each side or until lightly browned and just cooked.
Transfer whiting to a platter and drizzle with extra oil. Scatter over capers and pine nuts, and squeeze over lemon juice to serve.
Photography by Alan Benson.
As seen in Feast magazine, December 2011, Issue 4.