Pan-fried whiting with leek, tomato and olive salsa
Pan-fried whiting with leek, tomato and olive salsa
INGREDIENTS
1kg kipfler potatoes, chopped coarsely
¼ cup (60ml) olive oil
12 x 80g whiting fillets, skin on
¼ cup (35g) plain flour
leek, tomato and green olive salsa
2 tablespoons olive oil
2 medium (700g) leeks, trimmed,
sliced thinly
2 cloves garlic, crushed
500g cherry tomatoes, halved
150g seeded large green olives, quartered
1 cup firmly-packed fresh flat-leaf
parsley leaves
METHOD
Leek, tomato and green olive salsa
Heat oil in a medium saucepan. Add leek and cook, stirring occasionally, until tender. Add the garlic and cook, stirring, until fragrant. Stir in the tomato and olives; cook until heated through. Remove from heat; stir in parsley.
Boil, steam or microwave the potato until tender; drain. Place in a large bowl, drizzle with 1 tablespoon of the oil; cover to keep warm.
Coat the fish in flour; shake off any excess. Heat the remaining oil in a large frying pan. Cook the fish, skin-side down, in batches, until the skin crisps. Turn fish and cook until cooked through. Serve the fish with potatoes and salsa.
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