Whiting with saltbush sauce

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This saltbush, lemon and white wine reduction is perfect for the sweet King George Whiting

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Serves 4

Ingredients

20-30g butter

1 tablespoon olive oil

4 whiting fillets

plain flour, for dusting (seasoned with salt and pepper)

¼ cup saltbush leaves

generous splash dry white wine

1-2 tablespoons lemon juice

finely chopped parsley for garnish

 

Method

  • In a sauté pan, add 15g of the butter and olive oil, and heat until the butter is foaming
  • Lightly dust the fish fillets in the seasoned plain flour and pan-fry for a few minutes on each side.
  • Remove the fillets to a warm plate and cover with foil.
  • To the pan now add the saltbush leaves, white wine and lemon juice. Simmer until the liquid has thickened slightly and whisk in the remaining butter.
  • Pour the sauce over fish and garnish with parsley.