- 6 x 150g whiting fillets, skin on
- 20g butter, melted
- Salt and freshly ground black pepper
- To serve: Baby potatoes
Grilled Whiting with Warm Cherry Tomato and Basil Dressing
6 people
15 min
Ingredients
- 100g cherry tomatoes, finely diced
- A pinch of sugar
- Juice of half a lemon
- 6 tableps. olive oil
- 1 shallot, finely diced
- Handful of basil leaves, roughly torn
Grilled Whiting
- 6 x 150g whiting fillets, skin on
- 20g butter, melted
- Salt and freshly ground black pepper
- To serve: Baby potatoes
Dressing
- 100g cherry tomatoes, finely diced
- A pinch of sugar
- Juice of half a lemon
- 6 tableps. olive oil
- 1 shallot, finely diced
- Handful of basil leaves, roughly torn
Method
Copy TextTo cook the fish: Heat the grill to high. Line a baking tray and line with lightly-oiled tin foil. Place the fish, skin-side down, on the tray and brush over a little melted butter. Season with salt and black pepper. Place under the grill and cook for 10 minutes.
To make the dressing: Meanwhile place the cherry tomatoes, sugar, lemon juice, olive oil, shallot and salt and black pepper in a small sauce pan and heat gently. Just before serving take it off the heat and stir through the basil.
To serve: Divide the fish between four serving plates and spoon over the warm dressing. Serve with steamed or boiled baby potatoes.
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Learn moreMethod
Copy TextTo cook the fish: Heat the grill to high. Line a baking tray and line with lightly-oiled tin foil. Place the fish, skin-side down, on the tray and brush over a little melted butter. Season with salt and black pepper. Place under the grill and cook for 10 minutes.
To make the dressing: Meanwhile place the cherry tomatoes, sugar, lemon juice, olive oil, shallot and salt and black pepper in a small sauce pan and heat gently. Just before serving take it off the heat and stir through the basil.
To serve: Divide the fish between four serving plates and spoon over the warm dressing. Serve with steamed or boiled baby potatoes.
Grilled Whiting with Warm Cherry Tomatoes and Basil Dressing
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