Neil Perry: Whiting, Sicilian-style

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

NEIL PERRY

Photography:

EARL CARTER

Styling:

SUE FAIRLIE-CUNINGHAME

FEATURED IN

Apr 2007

Apr 2007

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