Last week I had the pleasure of attending a live cooking demonstration
by My Kitchen Rules judge Pete Evans and he was so lovely.
The workshop took place at Castle Towers (my favourite mall) in Castle Hill.
Pete showed us how easy it is to cook whiting fillets just by using simple ingredients.
Oh boy, the flavours were spot on and the dish tasted amazing.
by My Kitchen Rules judge Pete Evans and he was so lovely.
The workshop took place at Castle Towers (my favourite mall) in Castle Hill.
Pete showed us how easy it is to cook whiting fillets just by using simple ingredients.
Oh boy, the flavours were spot on and the dish tasted amazing.
Sand Whiting with Warm Dressing
Ingredients:
125ml extra virgin olive oil
1 tbsp coconut oil (optional)
3 tbsp diced tomato
1 tbsp toasted pine nuts
2 tsp oregano leaves
125ml extra virgin olive oil
1 tbsp coconut oil (optional)
3 tbsp diced tomato
1 tbsp toasted pine nuts
2 tsp oregano leaves
juice of 1 lemon
4 x 160g whiting fillets, with skin on, bones removed
lemon wedges to serve
Method:
* Heat olive oil in a saucepan until warm.
* Add the tomato, pine nuts, oregano and lemon juice and season with salt and pepper.
* Heat coconut oil in a frying pan and cook the whiting, skin side down, until golden. Then flip over and cook for another minute, take care not to overcook.
* Transfer fish onto plates and spoon warm dressing over the top. Serve with lemon wedges.
Method:
* Heat olive oil in a saucepan until warm.
* Add the tomato, pine nuts, oregano and lemon juice and season with salt and pepper.
* Heat coconut oil in a frying pan and cook the whiting, skin side down, until golden. Then flip over and cook for another minute, take care not to overcook.
* Transfer fish onto plates and spoon warm dressing over the top. Serve with lemon wedges.
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