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Grilled Whiting with Speedy Parsley Lemon Butter Sauce

and Sauted Potatoes and Green Beans
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
181 kcal
Protein
: 
5.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

350 grams

Salad Potatoes

150 grams

Green Beans

4 unit(s)

Whiting Fillet

1 unit(s)

Garlic Clove

½ bunch(es)

Flat Leaf Parsley

1 unit(s)

Lemon

30 grams

Unsalted Butter

Energy (kJ)758 kJ
Energy (kcal)181 kcal
Fat0.8 g
of which saturates0.2 g
Carbohydrate39.6 g
of which sugars5.7 g
Dietary Fibre8.3 g
Protein5.7 g
Potassium775.3 mg
Calcium12.3 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with a pinch of salt for the potatoes.

Chop the new potatoes into 2cm chunks and add to the boiling water.

Cook until you can easily slip a knife through, 12-15 mins, then drain in a colander.

2

Meanwhile, trim the green beans.

Peel and grate the garlic (or use a garlic press).

Roughly chop the parsley (stalks and all).

Zest the lemon then chop into wedges.

3

Preheat your grill to high.

Line a baking tray with foil and drizzle with a little oil.

Pop the fish skin-side down on the tray, drizzle with oil then sprinkle over half the lemon zest along with a pinch of salt and pepper. Rub in the flavours with your hands. IMPORTANT: Remember to wash your hands after handling raw fish.

Set aside - we will grill the fish later.

4

Pop the butter in a bowl and add half the parsley and the remaining lemon zest. Add a pinch of salt and pepper and mash together with a fork.

5

Put the fish under the grill for 5-6 mins, until cooked through. IMPORTANT: The fish is cooked when opaque in the centre.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Add the green beans and stir-fry until tender, 3-4 mins, then add the garlic and drained potatoes and stir-fry for another minute.

6

Add a squeeze of lemon juice to the beans and potatoes then stir through the remaining parsley.

Serve the beans and potatoes with the fish on top.

Divide the parsley lemon butter between the hot fish and watch your sauce appear!

Finish with any remaining lemon wedges and enjoy!

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