Adam Liaw’s pan-fried whiting with lemon pepper butter
Nothing could be simpler, or more delicious, than these delightfully seasoned fish fillets.
Ingredients
40g butter
800g whiting fillets
1 tbsp roughly chopped flat-leaf parsley
1 avocado, to serve
lemon wedges, to serve
sourdough, to serve
Lemon pepper seasoning (makes extra)
2 lemons
3 tsp black peppercorns
½ tsp fennel seeds
½ tsp coriander seeds
1 tbsp flake salt
Method
Step 1
Heat your oven to 80C. Peel the zest from the lemons (reserving the peeled lemons), place on a baking tray with the peppercorns, fennel seeds and coriander seeds and bake in the oven for about 2 hours, until the lemon zest is dry. Grind to a coarse powder in a spice grinder or using a mortar and pestle. Mix with the flake salt.
Step 2
Heat a frying pan over medium heat and add half the butter. Season the fillets with the lemon pepper and fry for just 1-2 minutes on each side until nearly cooked through. Add the remaining butter and scatter with more of the seasoning. Squeeze in a lemon wedge, transfer everything to a serving plate and scatter with parsley. Pour the butter from the pan over the fish. Serve with sliced avocado, lemon wedges and chunks of fresh sourdough.
Adam’s tip: Don’t skip toasting the spices in the lemon pepper seasoning. It hugely enhances their flavour and makes them easier to grind in a mortar and
pestle as well.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
