250g whiting fillets 
1/4 cup flour for dredging
Freshly ground white or black pepper to taste
2-4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon small capers, drained
1/4 teaspoon of anchovy paste
1 teaspoon of minced garlic
1/4 cup dry white wine
Juice of one lemon
1 teaspoon of chili paste 
2 tablespoons chopped fresh Italian parsley
Sea salt and ground pepper to taste 


1. Pat fillets dry with paper towels
2. Sprinkle with pepper and salt 
3. Coat each filet lightly with flour  
4. Dredging must be done at the last minute to assure a crisp coating
5. In a large skillet, melt 3 tablespoons of the butter with the oil over medium heat
6. When butter foam has subsided, slip the fillets into the skillet
7. Sauté over medium to medium-high heat until lightly golden 1 minute each  

8. Turning them only once. Transfer to a heated platter 
9. Reduce heat to medium-low add capers, garlic, chili, anchovy paste and wine
10. Stir to scrape up any browned bits from the bottom of the pan, cook until the alcohol has evaporated, about 2 minutes 
12. Add the lemon juice and about 1 tablespoon of butter to create a smooth sauce, stir in parsley and taste.  Season with salt and pepper if needed
14. Remove pan from the heat and pour sauce over the fish, serve immediately


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