Semolina-crusted fish with fresh tomato salsa

Crumbed in a light, golden semolina topping, these flaky whiting fillets are cooked to tender perfection and served with a zesty tomato salsa. This dish is quick to make, perfect for after work.

  • 25 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Semolina-crusted fish with fresh tomato salsa
  • 2 medium roma tomatoes, seeded, chopped finely
  • 1/4 cup (40g) kalamata olives, pitted, sliced thinly
  • 2 tablespoon drained baby capers, rinsed, drained
  • 2 tablespoon finely chopped flat-lead parsley
  • 1/3 cup (80ml) lemon juice
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 cup (100g) fine semolina
  • 1 tablespoon finely chopped fresh dill
  • 12 (650g) whiting fillets (or other thin white fish fillets)
  • 60 gram butter, chopped
  • pan-fried zucchini batons, to serve
  • steamed broccolini, to serve


Semolina-crusted fish with fresh tomato salsa
  • 1
    To make the salsa: combine the tomato, olives, capers, parsley, juice and oil in a small bowl.
  • 2
    Combine the semolina and dill in a wide bowl and season with sea salt and ground white pepper. Toss the fish in the semolina; transfer to a plate.
  • 3
    Heat a large non-stick frying pan and add the butter. When the butter has melted and is beginning to froth, add the fillets in batches. Pan-fry for about 2 minutes on each side or until just cooked through. Cooking time will depend on the thickness of the fish.
  • 4
    Transfer fish to 4 warm plates and spoon over the tomato olive salsa. Serve with pan-fried zucchini batons and steamed broccolini, if desired.


Not suitable to freeze or microwave.

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