Pan-fried whiting with broccoli pesto

Pan-fried whiting with broccoli pesto
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Add this healthy pan-fried whiting to your menu for a fast and simple mid-week meal.

Featured in
Main recipes, Healthy mains


  • 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
  • Zest and juice of 1 lemon
  • 1/2 cup (125ml) extra virgin olive oil
  • 8 x 100g skinless whiting fillets
  • 1/2 cup (75g) cornflour, seasoned
  • Extra lemon wedges, to serve


  • Step 1
    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.
  • Step 2
    Coat whiting in seasoned cornflour, shaking off excess. Heat 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.

  • Author: Phoebe Wood
  • Image credit: Jeremy Simons
  • Publication:



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