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


1. Cook broccoli in boiling, salted water 2-3 minutes until just tender
2. Drain and refresh in cold water
3. Finely chop broccoli and almonds in a food processor
4. Add cheese, garlic, parsley, zest, juice and 100ml oil
5. Pulse to a coarse pesto, then season and set aside
6. Coat whiting in seasoned cornflour, shaking off excess
7. Heat remaining tablespoon oil in a large non-stick pan over medium-high heat
8. Add fish and cook, turning, for 4-5 minutes until golden
9. Serve the fish with the broccoli pesto and lemon wedges


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