A recipe from Taste.com.au.


  • 400g can mixed beans, rinsed, drained
  • 400g can cannellini beans, rinsed, drained
  • 3 celery stalks, halved lengthways, thinly sliced
  • 1/2 cup chopped flat-leaf parsley leaves
  • 1/2 red onion, finely chopped
  • 1 tbs red wine vinegar
  • 1 1/2 tbs olive oil
  • 8 (about 80g each) whiting fillets, skinned
  • 1 tsp dried chilli flakes
  • Lemon wedges, to serve


  1. Combine the mixed and cannellini beans, celery, parsley, onion, vinegar and 1 tablespoon of oil in a large bowl. Season with salt and pepper, then set aside.
  2. Sprinkle the whiting with chilli flakes and season with sea salt. Heat the remaining 1/2 tablespoon of olive oil in a large non-stick frypan over medium-high heat and cook the whiting, in 2 batches, for about 1 1/2 minutes on each side or until cooked through.
  3. Divide the fish among 4 plates. Serve with the bean salad and lemon wedges.

Source: delicious – February 2007, Page 133
Recipe by Kate Tait

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