Whiting with Runnerbeans & Potatoes
Easy-to-make and low in calories (if you go easy on the sauce!).
Whiting is a fish living in British waters (and elsewhere).
Boil the potatoes for around 10-15 minutes until soft. You can check this by piercing one with a fork: if the fork goes in smoothly, your potatoes are ready. Season with salt and pepper.
Heat 2tbsp butter or oil in a frying pan and fry the potatoes on high heat turning them all regularly. Add extra butter or oil if it starts to burn.
In the meantime, boil the runner beans (or French beans) until ready. This depends on the size of the beans, but normally takes between 5-15 minutes. Just try one every 5 minutes until you think they are ready. I normally don't add salt to my vegetables, but you are free to do so!
Rub the fish with fish seasoning.
All white fish is very quick to cook, so what you could do, is when the potatoes and vegetables are ready, turn the heat way down, so that it stays warm, but doesn't burn.
Now you can melt the rest of the butter and fry the fish on both sizes for 5 minutes.
White fish is ready when it falls apart.
Serve with sauce of choice, like mayonnaise or tartare sauce, but check that is dairy free if intolerant to lactose.
Special DietsWhen using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- 200g - 250g whiting (fish)
- 250g - 400g runnerbeans
- 300g - 400g potatoes
- 4tbsp butter or oil
- Fish seasoning
- Salt & Pepper to taste
- Sauce to serve
Please Note: May still contain traces of gluten, egg and dairy or other allergens.