SEASonality SA


Rolled King George Whiting Fillets With basil pesto & lemon roasted potatoes

BY David Pedro (Sarin's Restaurant, Port Lincoln Hotel). Seafood Cuisine Cooking Class 1 March 2014



  •  King George Whiting fillets
    • 8 medium to large King George Whiting fillets – wing and pin bones removed
    • 250g basil pesto – see recipe below.
    • 8 wooden toothpicks
    • Olive oil
    • Salt and Pepper
  • Basil pesto
    • 100g basil leaves
    • 3 cloves garlic crushed
    • 80g almond flakes
    • 150ml olive oil
    • 80g grated parmesan cheese
    • Salt and pepper to taste
  • Basil pesto Method:
    • Place basil, garlic and almonds in food processor or blender and drizzle in olive oil till smooth. Add parmesan season to taste and blend until combined.
  • Lemon roasted potatoes
    • 1kg steamed new potatoes cut in wedges
    • 1 lemon – zest and juice
    • 2 garlic cloves – crushed
    • 1 punnet of cherry tomatoes cut in half
    • 1 tsp sea salt
    • 1 tsp cracked black pepper
    • 250ml olive oil
    • ½ bunch parsley – chopped
    • 1 Lemon cut into four wedges to garnish


  1. Lay whiting fillets skin side up, brush with basil pesto, season, then roll tail first and pierce with toothpick to hold together
  2. Place on baking tray and cook for 8 – 12 minutes at 200˚C
  3. For the potatoes – place cut potatoes, olive oil, pepper, salt and lemon zest and juice in baking dish
  4. Mix together and cook at 200˚C for 10 minutes
  5. Add cherry tomatoes to baking dish and cook for a further 5 minutes
  6. Remove from oven, stir in chopped parsley ready to serve
  7. To serve, place potatoes on plate, topped with whiting and finish with a drizzle of olive oil



Restaurant Name

The Fresh Fish Place – The Port Lincoln Seafood Cooking School

Restaurant Details

20 Proper Bay Road, Port Lincoln 5606, South Australia
08 8682 2166


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King George Whiting - SEAsonality - The Marine Fishers Association Inc