King George Whiting is widely considered the best of all the sweet, delicate Whiting species. It’s larger than other Whiting and mainly caught in Victoria and South Australia. The delicate flavours in this dish will work well with any of the Whitings.
4 x 180g King George Whiting fillets, skin on, bones removed
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 cloves garlic, chopped
150g oyster mushrooms, sliced
1 bunch green asparagus, thinly sliced diagonally (see notes)
Salt flakes and freshly ground black pepper, to taste
2 tablespoons finely chopped chives
1 tablespoon finely chopped dill
2 tablespoons flaked almonds, toasted (see notes)
Sprinkle fillets with salt and pepper and cut several slashes into the skin of each fillet.
Heat the olive oil in a large frying pan. Add the fillets, skin-side down, cook for 3 minutes, then turn and cook the other side for 1-2 minutes, until opaque and flesh flakes easily when tested with a fork. Remove and keep warm.
Melt butter in frying pan, add garlic, mushrooms, asparagus, salt and pepper and cook for 3-5 minutes, until tender.
Meanwhile, combine chives, dill and almonds.
Place fish on plates, top with mushroom and asparagus and sprinkle herb mixture over the top.
If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler.
Toast almond flakes in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).
Flathead, Flounder, Garfish, or any of the dory or Whiting species.