Pan-fried whiting with broccoli pesto
600g broccoli, cut into florets 1/3 cup (55g) whole almonds
3/4 cup (60g) finely grated parmesan 1 garlic clove, crushed
1 cup flat-leaf parsley leaves Finely grated zest and juice of 1 lemon, plus wedges to serve
1/2 cup (125ml) extra virgin olive oil 8 x 100g skinless whiting fillets
1/2 cup (75g) cornflour, seasoned
- Cook broccoli in boiling, salted water for 2-3 minutes until just tender, then drain and refresh in cold water. Finely chop broccoli and almonds in a food processor. Add cheese, garlic, parsley, zest, juice, and 100ml oil. Pulse to a coarse pesto, then season and set aside.
- Coat whiting in seasoned cornflour, shaking off excess. Heat the remaining 1 tablespoon oil in a large non-stick frypan over medium-high heat. Add fish and cook, turning, for 4-5 minutes until golden. Serve the fish with the broccoli pesto and lemon wedges.