Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Neil Perry: Whiting, Sicilian-style

You'll need

For frying: extra virgin olive oil 8 large whiting fillets, pin-boned 1 red onion, diced 2 celery stalks, diced 50 gm (1/3 cup) pine nuts, roasted 50 gm (1/3 cup) currants or raisins 2 tbsp honey 3 tbsp red wine vinegar 1 handful dill, roughly chopped ½ bunch chives, about 15 gm, roughly chopped To serve: couscous


  • 01
  • Heat a little oil in a large pan. Place the fish in the pan, skin side down. Cook for about 1 minute, then gently turn over and cook for about 30 seconds on the other side. You will need to cook the fish in two or three batches. Remove the fillets and place on a baking tray, keeping them warm in the oven while you cook the others. Be careful not to overcook the fish as it has a very delicate flesh.
  • 02
  • Heat a little more oil in a separate pan and add the onion and some sea salt. Cook until softened. Add the celery, a dash more oil, the pine nuts and the currants or raisins, then the honey, red wine vinegar, dill and chives. Season with freshly cracked black pepper. You should have a sweet-sour tasting vinaigrette.
  • 03
  • Place two fish fillets on each plate and spoon a generous amount of the sauce over the top. Alternatively, serve this dish banquet-style, on a large platter with couscous to the side.

"The sweet-sour nature of this beautiful dish comes from the two-century Moorish occupation of Sicily. Lots of Sicilian cooking involves fruit, and couscous is used often. Serve any of the delicious leftover sauce with pan-fried chicken, duck or lamb. It is not always necessary to pin-bone fish before cooking, but it does make for easier eating. Simply take a pair of fish tweezers (available from kitchenware shops), feel for the bones with your fingers, gently press down on the flesh either side of the bones and pluck the bones out - it is that easy." - Neil Perry

At A Glance

  • Serves 4 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Apr 2007

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.