The combination of flavours and textures made this a delicious Wednesday night feast. It’s also really healthy and low in calories (305 to be exact, so you can even squeeze it in if you’re on the 5:2 diet). You could use haddock or cod but whiting is much cheaper and tastes just as good.
Zesty Whiting with Crushed Potatoes & Peas – to serve 4
- 600g potatoes, peeled and cut into chunks – we used Nicola which gave an interesting texture but floury mashing ones would be good too
- 140g frozen peas
- extra virgin olive oil
- juice and zest of ½ a lemon
- 1 tbsp capers
- 2 tbsp snipped chives
- 4 fillets of chunky white fish (about 120g each)
- 2 tbsp flour
Boil the potatoes until tender, adding the peas for the final minute of cooking. Drain and roughly crush together, adding lots of salt and pepper and about a tablespoon of the oil.
To make the dressing mix 1 tbsp of the oil with the lemon juice and zest, the capers, the chives and some seasoning.
Dust the fish in the flour, tapping off any excess, and season. Heat a small splash of oil in non-stick frying pan and fry the fish for a couple of minutes on each side, or until cooked, then add the dressing to the pan to warm through.
Serve with some steamed broccoli if you like.
Wine Suggestion: Picpoul de Pinet from the Languedoc is good value and has a nice, refreshing zesty flavour that is a great match for fish. Despite coming from a warm area, this wine maintains good acidity and minerality and is well worth seeking out.
(Original recipe from BBC Good Food)