Thursday, September 9, 2010

Grilled Whiting served with Rosemary Roasted Potatoes and Kumara

Spring is the season for King George Whiting. This delicate Australian fish with a sweet, intense flavour is at its best right now and will be loved by the whole family.

For a quick, tasty, and healthy fish meal, forget about crumbing. Just season lightly with salt and white pepper, dip in plain flour and fry in a light spray of canola or olive oil. Serve with a medley of rosemary roasted sweet potatoes and potatoes, a green salad, and lemon wedges.

If cooking for babies under 12mths or toddlers, skip the salt in your cooking. Otherwise, the Whiting fillets and roast vegetable cubes make great finger foods. 

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