The low-carb triumph of '09...

Although the ingredients are a bit of a gamble, this recipe was absolutely delicious, very adaptable and an easy impress-er for the in-laws...

Please excuse my shaky photos with poorly presented whiting... partially due to the iphone and partially because I hurriedly took the photo as A was pouring as glass of wine!

This recipe is reproduced from Neil Perry ‘good food’ page 136 (2007)

Whiting, Sicilian-style. The sweet-sour nature of this beautiful dish comes from the two-century Moorish occupation of Sicily. Lots of Sicilian cooking invlovs fruit, and cous cous is used often. Serve any of the delicous leftover sauce with pan-fried chicken, duck, or lamb. It is not always necessary to pin-bone fish before cooking, but it dos make for easier eating. Simply take a pair of fish tweezers, feel for bones with your fingers, gently press down on the flesh either side of the bone and pluck the bone out – it is that easy. This meal looks great as a banquet-style dish – serve it on a large platter with the cous cous on the side.

8 large whiting fillets, pn-boned

extra virgin olive oil

1 red onion, diced

1/3 cup pine nuts, roasted

1/3 cup raisins/currents

2 tablespoons honey

3 tablespoons red wine vinegar

1 handful dill, roughly chopped

1/2 bunch chives, roughly chopped

freshly ground pepper

Serves 4.

Heat a little oil in a large pan. Place the fish in the pan, skin side down. Cook for about 1 minute, then gently turn over and cook the fish for about 30 minutes on the other side. You will need to cook the fish in two or three batches. Remove the fillets and place on a baking tray, keeping them warm in the oven while you cook the others. Be careful not to overcook the fish as it has a very delicate flesh.

Heat a little more oil in a separate pan and add the onion and some seas salt. Cook until softened. Add the celery, a dash more oil, the pinenuts and the currances, then the honey, red wine vinegar, dill and chives. Grind on some fresh pepper. You should have a sweet- sour tasting vinaigrette. Place two fish fillets on each plate and spoon a generous amount of the sauce pver the top. Alternatively, serve the dish banquet style, on a large platter with couscous on the side.

I served them with a cold mushroom and avocado rocket salad and grilled asparagus with a generous squeeze of lemon and zest.