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
Preparation 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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