Lemon Whiting with Parmesan Pasta

    25 minutes

    A great light lunch or dinner, whiting is seasoned and seared and served with cheesy herb pasta. One of our favourites.

    181 people made this

    Serves: 2 

    • 125g macaroni
    • 2 tablespoons light olive oil
    • 2 whiting fillets
    • 1 tablespoon lemon juice
    • 1/8 teaspoon dried oregano
    • 1 pinch dried basil
    • 1 pinch dried coriander
    • 1 pinch salt and ground black pepper
    • For the pasta
    • 1 tablespoon light olive oil
    • 1/4 cup freshly grated Parmesan cheese
    • 1 teaspoon lemon juice
    • 1 pinch garlic powder
    • 1 pinch dried basil
    • 1 pinch dried oregano
    • 1 pinch dried coriander
    • 1 pinch salt and ground black pepper

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
    2. Meanwhile, heat 2 tablespoons of olive oil in a frypan over medium heat. Sprinkle both sides of the fish fillets with lemon juice, oregano, basil, coriander, salt and pepper and lay the fillets in the heated frypan, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside and opaque and flaky inside.
    3. Return the hot, cooked macaroni to the saucepan and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, coriander, salt and pepper. Divide the pasta between two plates, and top each with a whiting fillet.

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    Reviews in English (148)


    Nice! I enjoyed cooking this with my BF as much as we enjoyed eating it! Didn't have any wine to go with, but the BF had Woodchuck's Pear Cider, which "pared" surprisingly well! It was a very happy accident. Thanks!  -  20 Oct 2014


    My family ate everything on their plate. Loved it! I baked the tilapia - 375 degrees for 12 minutes. I cooked for 4 people so for the pasta, I used 10 ounces of pasta, 2 tsp. lemon juice, 1 cup parmesean, 1/4 tsp. each of oregano, basil, and cilantro. When I drained the pasta, I reserved some of the pasta water just in case I wanted to add it, and I'm glad I did. Once, I got all of the pasta, cheese, & herbs in the pan I decided that a little bit of the pasta water would give the pasta the exact consistency I was looking for. I did not measure how much I used, but it was probably about 1 Tbls maybe 2. I served this w/ broccoli as well. We will have this again!!!!  -  13 Jul 2009  (Review from Allrecipes USA and Canada)


    This was a very good recipe. I followed it almost exactly, except the cilantro. It's not something I keep on hand. next time I might try penne pasta instead of macaroni. I think it would lend itself better to the dish. Thanks for a great recipe.  -  28 Apr 2009  (Review from Allrecipes USA and Canada)