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Eat Yourself Healthy – Sally Joseph

Pan-fried whiting with haloumi and olive tapenade

Pan-fried whiting with haloumi and olive tapenade

GF, DF, FF, PF, DBF.AC

Whiting is probably my all time favourite fish, and not just because of the light delicate flavour, but also because it is one fish left in the sea that is low in pollutants like mercury compared to other fish.  If you are not typically a fish eater, or you have trouble getting your kids to eat it, then this whiting may just be the winner when it comes to enticing the family to include some fish in their diet!

What you’ll need…

300 grams fresh whiting fillets

½  cup rice flour ( optional)

Himalayan or Celtic sea salt and cracked black pepper

150gms halloumi, preferably made from sheep or goats milk

butter, coconut or macadamia oil for cooking

1 Tbsp. freshly made olive tapenade

1 Tbsp. fresh flat leaf parsley, roughly chopped to garnish

Juice of half a lemon

 

How to make…

Place flour on a large dinner plate and add a generous serve of salt and pepper, and mix through to combine.

Cut halloumi into slices, about 2cm thick.

Rinse whiting fish in water and drain to remove excess water

Preheat oil in a pan over medium to high heat

Dust whiting fillets in flour to cover evenly. Shake off excess flour and add fillets to the pan and cook on either side for 1 – 2minutes, until crispy and cooked through.

Cook the halloumi in separate small fry pan on either side until a light golden colour.

Transfer the whiting fillets and haloumi to a serving dish and top with a little olive tapenade ( see recipe page x).

Garnish with chopped parsley and drizzle with extra olive or macadamia oil and fresh lemon juice and season with cracked pepper to taste.

 

Serve immediately

 

 

Serves – two

 

 

Sally’s Tips…

 

I recommend serving this dish with a green salad and sliced avocado or Sally’s Summer Salad – ( see page x)

 

 

 

 

 

 

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