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Whiting with Tomato, Oregano & Pinenuts

Recipe by Peter Evans from FISH

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I catch whiting out the front of my house in Bondi in summer. It is one of my highlights in life, to be able to walk down the beach, cast a line between people swimming and have a beautiful whiting bite your bait, there really isn't many things better in life. The most important thing about cooking a delicate fish like whiting is not to overpower it with your accompaniments. This simple dressing of lemon, olive oil, tomato, oregano and pinenuts really complements the whiting and lets it come to life.

Ingredients

150 g whiting fillets
2 tablespoons diced Tomatoes peeled & deseeded
1 tablespoon toasted Pine Nut
1 teaspoon oregano leaves
2 tablespoons Extra Virgin Olive Oil
squeeze Lemon Juice
sea salt
cracked pepper

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Method

In a saucepan heat the olive oil until warm, add in the tomato, pinenuts, oregano, lemon juice and salt and pepper.
Heat a frying pan or bbq and cook the whiting on one side until golden, then flip over and cook for a further minute (careful not to overcook).
Place the fish on a serving plate and spoon the tomato dressing over the fish.
Substitute fish – garfish, snapper, sardines, bream, scallops, prawns and lobster.

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