Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pan-fried whiting with lemon and caper crumbs


You'll need

90 ml olive oil 3 golden shallots, thinly sliced into rings 1 lemon, juice only 8 (about 80gm each) sand whiting fillets For dusting: seasoned flour 20 gm butter, coarsely chopped To serve: green salad   Lemon and caper crumbs 80 gm crustless day-old sourdough bread, coarsely torn 80 ml (1/3 cup) olive oil 1 clove of garlic, finely chopped 30 gm salted capers, rinsed and squeezed 2 lemons, finely grated rind only 2 tbsp thyme leaves

Method

  • 01
  • For crumbs, process bread in a food processor until coarse crumbs form. Set aside. Heat oil in a large frying pan over medium heat, add garlic and capers and cook, stirring, until capers are crisp (about 3 minutes). Add crumbs to pan and cook, stirring, until crisp (about 5 minutes). Remove from heat and season to taste with sea salt and freshly ground black pepper. Stir through lemon rind and thyme and set aside.
  • 02
  • Wipe out pan with absorbent paper. Return to heat, add 30ml oil and shallot and cook, stirring occasionally, until softening (about 5 minutes). Add lemon juice and cook until evaporated (about 2 minutes), season to taste, transfer to a bowl and keep warm.
  • 03
  • Lightly dust fish in seasoned flour, shaking off excess. Wipe out pan again, add 30ml olive oil and half the butter, and heat until butter foams. Add half the fish to pan, skin-side down, and cook until golden (about 2 minutes). Turn and cook for another minute, then transfer to a plate and keep warm. Repeat with remaining butter, oil and fish. Serve with shallots scattered with the crumbs, and a green salad to the side.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Apr 2008

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

Kingfish and scallop ceviche with tomato oil

Recipes with scallops

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Nine ways to dress oysters

recipes

Indian-style prawn, turmeric and okra curry

Fresh chilli recipes

recipes

Sri Lankan snapper curry with basmati rice and yoghurt

Steamed flounder with shallot and chilli dressing

recipes

conversion tool

 
get the latest news

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

×