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King George Whiting with a White Wine Butter and Caper Sauce

Add some fish into your diet with this tasty fish dish.


  • 2 fillets of King George Whiting per person (alternatively this recipe works well with any white fleshed fish)

  • Flour – for dredging fish

  • Salt and pepper for seasoning flour

  • ½ a lemon

  • 4 – 5 knobs of Butter – a knob being about 25g

  • 2 tbls capers – I like the small ones

  • ½ White wine

  • Baby carrots

  • Asparagus

  • Ligurian honey


  • 1.

    Season the flour with salt and pepper, dredge the fillets through and then dust off any excess

  • 2.

    Heat some butter in a fry pan and when foaming add the fillets if they have skin put that side down first

  • 3.

    You can use an egg flip to flatten the fillet as it cooks for the first 20 seconds so it doesn’t curl up

  • 4.

    When skin side is lightly browned, turn fish over and cook the other side giving it a generous squeeze of lemon

  • 5.

    Remove fish from pan and keep warm

  • 6.

    Deglaze pan with white wine, scatter in some capers and then a knob of butter or two

  • 7.

    Gently cook down until all the flavours are combined and you have the right quantity – the right quantity being enough to sauce the fish

  • 8.

    Blanch or steam the carrots and the asparagus then remove from pot and drain on a plate

  • 9.

    Drizzle over some of the honey and then toss together allowing some of the steaming liquid to loosen the honey and coat the veggies

  • To Serve:

  • 1.

    Stack the carrots and asparagus on one half of the plate then place a fillet next to them and then the other fillet slightly crossed over the first fillet.

  • 2.

    Spoon sauce and capers over the fillets.

  • 3.

    Garnish with a wedge of lemon.

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