Quick & Easy

Whiting with pine nuts, currants and tuscan cabbage

Whiting with pine nuts, currants and tuscan cabbage from Australian Women's Weekly.
whiting with pine nuts, currants and tuscan cabbage
4
25M

Ingredients

Method

1.Heat olive oil in a large deep frying pan over medium-high heat; cook onion for 4 minutes or until softened. Add grapes and currants; cook, for 1 minute. Add cabbage and vinegar; cook tossing, for 1 minute or until cabbage is just wilted. Add pine nuts.
2.Heat extra oil in a large, frying pan over medium-high heat; cook fish, in two batches, for 1½ minutes each side or until just cooked through.
3.Serve fish on tuscan cabbage mixture.

King George whiting is a delicately textured fish with a fine flake, and as is generally the case with small fish, it is a sustainable choice. You can use any other small white-fleshed fish such as snapper, bream, john dory or mirror dory. This agrodolce (sweet and sour) Italian recipe uses currants and grapes for sweetness and vinegar for sourness. This traditional pairing of sour sweet as a sauce or flavouring is thought to have been brought to Sicily by the Arabs.

Note

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