Herb Crusted Whiting: Recipe

My grandfather loves fishing and one of my enduring childhood memories is going to my grandparent’s house and eating pan fried fresh whiting with a simple breadcrumb coating. Inspired by this, we’ve created a herb crusted whiting recipe which adds a bit of a flavour boost while upping the healthiness credentials by baking instead of pan frying. The fact that it’s super quick to prepare and cook is a nice bonus too.

herb crusted whiting recipe


Preparation Time: 5 minutes          /          Cooking Time: 10 minutes        /          Serves 4 – 6


Ingredients

  • 20 whiting
  • 125g panko
  • 20g parsley
  • 1 preserved lemon rind, diced
  • 1 small garlic clove, crushed
  • 20g chives, finely chopped
  • 40g extra virgin olive oil
  • salt & pepper to taste

 

 

Method

  1. Preheat your oven to 200°C fan forced.
  2. In a bowl mix together the panko, parsley, preserved lemon, garlic, chives, olive oil, salt and pepper.
  3. Line a tray with baking paper.
  4. Fill each whiting with a little bit of the mixture and place them onto the tray.
  5. Sprinkle the remaining filling on top of the whiting.
  6. Bake for 8-10 minutes.
  7. Drizzle a bit of extra virgin olive oil on the top of the tray and serve.

 

Notes

If you don’t have panko you can use regular breadcumbs, you’ll just get a denser crumb. If you do use regular breadcrumbs, reduce the quantity to 100g.

If you don’t have preserved lemon, you can use regular lemon, but make sure you add the juice as well as the rind. The flavour will still be there, it just won’t be as intense as with the preserved lemon.

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Paul
Paul
Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences. Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.

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