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  • 1kg kipfler potatoes, chopped coarsely
  • ¼ cup (60ml) olive oil
  • 12 x 80g whiting fillets, skin on
  • ¼ cup (35g) plain flour
  • leek, tomato and green olive salsa
  • 2 tablespoons olive oil
  • 2 medium (700g) leeks, trimmed,
  • sliced thinly
  • 2 cloves garlic, crushed
  • 500g cherry tomatoes, halved
  • 150g seeded large green olives, quartered
  • 1 cup firmly-packed fresh flat-leaf
  • parsley leaves

Pan-fried whiting with leek, tomato and olive salsa

  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes

Leek, tomato and green olive salsa

Heat oil in a medium saucepan. Add leek and cook, stirring occasionally, until tender. Add the garlic and cook, stirring, until fragrant. Stir in the tomato and olives; cook until heated through. Remove from heat; stir in parsley.

Boil, steam or microwave the potato until tender; drain. Place in a large bowl, drizzle with 1 tablespoon of the oil; cover to keep warm.

Coat the fish in flour; shake off any excess. Heat the remaining oil in a large frying pan. Cook the fish, skin-side down, in batches, until the skin crisps. Turn fish and cook until cooked through. Serve the fish with potatoes and salsa.

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