Good with oven chips or potato wedges!
If you can't get whiting then use another firm fleshed white fish instead.
Put fish on a large plate and scatter with the salt.
Pop in the fridge, uncovered, for 30 minutes or as long as you've got: the salt helps draw out the moisture and firm the fish up.
Blot the fish dry with kitchen roll and remove a bit of the salt.
Drizzle the fish with oil and season with plenty of black pepper.
Heat two non stick frying pans until really hot and add two pieces of fish to each. Cook over a high heat for 2-3 minutes each side. Reduce the heat a little and dot over the butter. Add the shrimp and lemon zest as soon as the butter starts to foam, and then squeeze over some lemon juice.
Cook for a couple of minutes shaking the pan occasionally so that all the shrimp are coated in hot butter. Check the seasoning and then scatter over the parsley. Serve on hot plates with chips, a handful of salad and some lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 197 | ||
Calories from Fat: 196 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 57.4mg | 18 % | |
Sodium 13.3mg | 0 % | |
Potassium 45.6mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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