( Merlangius merlangus )



Yummy lemon pepper whiting bites

  • 2-3 fillets of small whiting, skinned and bonned, cut into bite-sized pieces
  • 1 cup panko breadcrumbs
  • 1 tbsp freshly grated lemon zest 
  • 1 tsp dried parsley
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

  • 1 half stick of butter, melted
  • 1 tbsp fresh lemon juice

Whiting with lemon dill sauce

  • 4 whiting fillets ( about 600g ) 
  • 4 green shallots, thinly sliced
  • 2 tbsp drained capers, chopped
  • 2 tbsp chopped fresh dill
  • 1 bunch of rocket
  • 4 red radishes, thinly sliced
  • 1/2  tbsp fresh lemon juice
  • 50g butter
  • 2 lemons, cut into wedges
  • crusty bread to serve


  1. Heat the oven to 180° 
  2. Combine breadcrumbs, lemon zest, parsley, pepper and sea salt in shallow bowl. Mix well
  3. Stir together melted butter and lemon juice in another shallow bowl
  4. Dip each fish bite into melted butter and lemon juice; then into breadcrumb mixture 
  5. Bake fish bites 10-12 min or until fish flakes easily with fork


  1. Melt 10g of the butter in a non-stick frying pan over medium-high heat until foaming. Add the lemon wedges and cook for 1-2 min each
    side or until carmelised. Transfer to a plate
  2. Season both sides of the fish with sea salt and pepper. Add to the pan and cook for 2-3 min each side or until the flesh flakes easily when
    tested with a fork. Transfer to a plate and cover with foil to keep warm 
  3. Reduce heat to medium. Melt the remaining butter in pan until foaming. Add the shallot and capers and cook, stirring for 1 min, or until
    shallot softens. Add the dill and 2 tbsp of the lemon juice and stir until heated though 
  4. Meanwhile, combine the rocket and radish in a medium bowl. Drizzle over the oil and remaining lemon juice and gently toss to combine
  5. Divide the fish among serving plates. Top with the caper mixture and serve with lemon wedges, rocket salad and crusty bread