Tasty whiting with lemon dill sauce

It's time to pull out some great fish dishes! Source: Getty.

For some, Good Friday means no red meat at all which can make dinners a bit more difficult if you’re feeding a lot of people. So why not take the time to enjoy the taste and versatility of fish instead?

There’s so much you can do with a classic whiting fillet – without too much effort – to make it taste mouth-wateringly good. This recipe is super fuss-free, with most of the ingredients likely already stashed away somewhere in your pantry, so pull them out and let’s get cooking!


  • 50g butter
  • 2 lemons, cut into wedges
  • 4 (about 600g) firm white fish fillets (such as whiting or bream)
  • 4 green shallots, ends trimmed, thinly sliced
  • 2 tablespoons drained capers, chopped
  • 2 tablespoons chopped fresh dill
  • 2 1/2 tablespoons fresh lemon juice
  • 1 bunch rocket, ends trimmed, washed, dried
  • 4 red radishes, thinly sliced
  • 2 teaspoons extra virgin olive oil
  • Crusty bread, to serve


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

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