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.
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
· 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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