Steamed Sliced Whiting with Gremolata
2 x 150g skinless and boneless whiting fillets
- Handful of fresh flat-leaf parsley
- 1 garlic clove, finely grated
- Finely grated rind of 1 lemon
- 2 tablesp. extra-virgin olive oil
- Salt and freshly ground black pepper
Firstly make the gremolata. Strip the leaves from the parsley and finely chop, then mix with the garlic, lemon rind and oil and set aside to infuse.
Slice the whiting into 1cm pieces. Season, place in the steamer and steam for a couple of minutes until it is just opaque and flaking.
When the fish is cooked arrange onto warm plates and spoon over the gremolata. Have a separate bowl of new potatoes and salad to hand around.
New potatoes and lightly dressed mixed salad.
It is important that the fish is as fresh as possible and it is always worth checking with your fishmonger what has just come in that morning. Fresh fish should have no odour and look translucent with nice firm flakes. If you can, eat it the day you buy it. Frozen raw fish keeps well for up to 1 month.
Other fish you could use: Hake or haddock fillets