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Crisp-skinned whiting with white beans and bacon

Jill Dupleix
Jill Dupleix

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Crisp-skinned whiting with white beans and bacon
Crisp-skinned whiting with white beans and baconMarina Oliphant

This is the classic pan-fry technique that will give you a crisp skin - cook it 90% on the skin-side, then turn and cook briefly to finish it off. King George whiting and sand whiting are sustainable choices.

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Ingredients

  • 3 tbsp olive oil

  • 2 thick rashers bacon, chopped

  • 2 celery stalks, finely sliced

  • garlic cloves, finely sliced

  • 400g can of white beans (e.g. cannellini)

  • 400g can of tomatoes, chopped

  • 1/2 tsp paprika

  • 1/2 tsp cayenne

  • 2 tbsp finely chopped parsley

  • 2 tbsp sage leaves

  • sea salt and pepper

  • 4 fresh fillets whiting or gurnard

  • paprika, extra virgin olive oil to serve

Method

  1. · Heat 2 tbsp olive oil in a frying pan and fry the bacon, celery and garlic for 5 minutes, then add the drained beans, tomatoes and their juices, paprika, cayenne, parsley and half the sage leaves and simmer gently for 15 minutes. Add a little sugar if the tomato tastes sharp, a little water if it gets too thick.

    · Heat remaining oil in a non-stick frying pan, and cook the fish, skin-side down, for 5 minutes, gently pressing it with an egg slice to ensure a crisp skin. Turn once, and cook briefly on the other side.

    · Serve the bean stew on warm dinner plates and top with the fish, a drizzle of olive oil, a dust of paprika, and remaining sage.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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