Step 1

Cook broccoli in boiling, salted water for 2-3 minutes until just tender, then drain and refresh in cold water. Finely chop broccoli and almonds in a food processor. Add cheese, garlic, parsley, zest, juice and 100ml oil. Pulse to a coarse pesto, then season and set aside.

Step 2

Coat whiting in seasoned cornflour, shaking off excess. Heat remaining 1 tablespoon oil in a large non-stick frypan over medium-high heat. Add fish and cook, turning, for 4-5 minutes until golden. Serve the fish with the broccoli pesto and lemon wedges.