Ingredients
- 2 slices bread, crusts removed
- 50ml milk
- 6 cups parsley leaves, washed and dried
- 2 cloves garlic, peeled
- 6 anchovy fillets
- Juice of 2 lemons
- 250ml extra virgin olive oil, plus extra 50ml for frying
- 4 eggs
- 2 tbsp salted capers, washed
- Salt and pepper
- 4 whiting, each about 400g, scaled and filleted, skin on
- 150g breadcrumbs
- ½ cup fresh rosemary leaves, roughly chopped
- 50g plain flour
- 50g butter
- Lemon wedges
Method
Make salsa verde first. Soak bread slices in milk for a few minutes. Squeeze out excess milk and place in food processor with parsley, garlic, anchovies, lemon juice and 250ml olive oil. Hard-boil and peel 2 eggs. Separate yolk from white (reserve) and add yolks to processor with all but 5 capers. Add a few pinches of salt and pepper. Pulse until rough paste is achieved. Check for seasoning and store until required.
For the fish, cut each fillet in half lengthways, removing bones down middle by slicing either side. Mix breadcrumbs with rosemary and a pinch of salt and pepper.
Beat remaining 2 eggs. Dust each fish piece with flour then dip into beaten eggs and press with crumb mixture.
In wide pan, heat remaining olive oil and butter until foaming. Fry whiting 1 minute on both sides until golden. Place salsa verde in dipping bowl. Finely dice reserved egg white and remaining capers and scatter over top. Serve with salsa verde and plenty of lemon wedges.
