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Bookmark Recipe

Whiting with a Herb Crust

Cooking fish under the grill is a quick and easy option. If you don’t have a grill you could cook it in the oven.

4 people
25 min
Nutrition per serving
  • kcal
    445kcal
  • protein
    31g
  • total fat
    21g
  • saturates
    11g
  • iron
    3.6mg
  • carbs
    35g

Ingredients

  • 4 x 150g whiting fillets, boned
    80g butter, softened
    2 garlic cloves, finely chopped
    10g fresh tarragon, finely chopped
    10g flat-leaf parsley, finely chopped
    10g chives, chopped
    20g panko breadcrumbs
    300g baby spinach leaves
    1 tablesp. olive oil
    Salt and freshly ground black pepper
    To serve: Lemon wedges and baby potatoes

Main

  • 4 x 150g whiting fillets, boned
    80g butter, softened
    2 garlic cloves, finely chopped
    10g fresh tarragon, finely chopped
    10g flat-leaf parsley, finely chopped
    10g chives, chopped
    20g panko breadcrumbs
    300g baby spinach leaves
    1 tablesp. olive oil
    Salt and freshly ground black pepper
    To serve: Lemon wedges and baby potatoes

Method

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For the herby butter: Set aside a tablespoon of butter. Place the remainder along with the garlic, tarragon, parsley and chives in a food processor, season and blend until thoroughly mixed.

To prepare the fish: Brush the reserved butter over a grill tray. Place the fillets on the tray, skin side down, season with a little salt and black pepper, then spread over the herby butter. Sprinkle over the bread crumbs. Place in the fridge for ten minutes to allow the butter to harden up.

To cook the fish: Heat the grill to high. Place the grill tray under the grill and cook for about 4-5 minutes until the fish is cooked.

To cook the spinach: While the fish is cooking, heat some olive oil in a wide frying pan and add the spinach. Allow to cook, turning frequently, for about a minute or until wilted. Season.

To serve: Divide the spinach between four serving plates. Place the whiting fillets on top. Spoon over any butter from the grill tray. Serve with a wedge of lemon to squeeze over and some baby potatoes.

Method

Copy Text

For the herby butter: Set aside a tablespoon of butter. Place the remainder along with the garlic, tarragon, parsley and chives in a food processor, season and blend until thoroughly mixed.

To prepare the fish: Brush the reserved butter over a grill tray. Place the fillets on the tray, skin side down, season with a little salt and black pepper, then spread over the herby butter. Sprinkle over the bread crumbs. Place in the fridge for ten minutes to allow the butter to harden up.

To cook the fish: Heat the grill to high. Place the grill tray under the grill and cook for about 4-5 minutes until the fish is cooked.

To cook the spinach: While the fish is cooking, heat some olive oil in a wide frying pan and add the spinach. Allow to cook, turning frequently, for about a minute or until wilted. Season.

To serve: Divide the spinach between four serving plates. Place the whiting fillets on top. Spoon over any butter from the grill tray. Serve with a wedge of lemon to squeeze over and some baby potatoes.

Whiting with a Herb Crust