Baked Whiting

Ingredients:

4 whiting fish fillets, or more to taste
1/2 cup milk, or as needed
1 pinch garlic powder, or more to taste
1 pinch onion powder, or more to taste
1 pinch paprika, or more to taste
salt to taste
1 Roma (plum) tomato, diced
4 teaspoons butter, or more to taste
2 lemon, juiced, or more to taste (optional)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.
  3. Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.

 

Thai Fish Curry

Ingredients:

Curry Sauce: 
1/2 cup fresh coriander stems and leaves (chopped)
1 can of good quality coconut milk
4 green onions (sliced, including green stem)
1 thumb-size piece galangal or ginger (grated)
4 cloves garlic
2 tablespoons fish sauce
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons brown sugar (or more to taste)
1/2 teaspoon turmeric
1 teaspoon shrimp paste OR 1 extra teaspoon of fish sauce
1 fresh red chili, minced
Other Ingredients: 
3 to 4 fillets whiting
2 to 3 kaffir lime leaves left whole OR 2 to 3 bay leaves
1 medium tomato (cut into small pieces)
A handful of fresh coriander

Directions:

  1. Place all ‚ÄčThai curry¬†sauce ingredients in a food processor, chopper, or blender. Process well to form the curry sauce.
  2. Pour sauce into a wok or large frying pan and set over medium-high heat. Add kaffir lime leaves or bay leaves. Bring to a gentle boil.
  3. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6 to 8 minutes or until vegetables have softened.
  4. Add fish and tomato and gently stir in. Cover and simmer for another 2 to 3 minutes or until fish is flaking and cooked to your liking.
  5. Do a taste test for flavor, adding more fish sauce if not flavorful or salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1 to 2 tablespoons of fresh lime or lemon juice.
  6. Spoon the fish with curry sauce and vegetables into a serving bowl or serve straight from the wok. Sprinkle with coriander and garnish with lime or lemon wedges if desired. Accompany with jasmine rice.

Whiting with Lemon Dill Sauce

Ingredients:

5 tbsp butter
2 lemons, cut into wedges
1 lb whiting
3 green shallots, ends trimmed, thinly sliced
2 tbsp drained capers, chopped
2 tbsp chopped fresh dill
2 1/2 tbsp fresh lemon juice
1 bunch rocket, ends trimmed, washed, dried
4 red radishes, thinly sliced
2 tsp extra virgin olive oil
Crusty bread, to serve

Ingredients:

  1. Melt 1 tbsp of butter in a non-stick frying pan over medium-high heat until foaming. Add the lemon wedges and cook for 1-2 minutes each side or until caramelized. Transfer to a plate.
  2. Season both sides of the fish with salt and pepper. Add to the pan and cook for 2-3 minutes each side or until the flesh flakes easily when tested with a fork. Transfer to a plate and cover with foil to keep warm.
  3. Reduce heat to medium. Melt the remaining butter in pan until foaming. Add the shallots and capers and cook, stirring, for 1 minute or until shallot softens. Add the dill and 1 tablespoon of the lemon juice and stir until heated though.
  4. Meanwhile, combine the rocket and radish in a medium bowl. Drizzle over the oil and remaining lemon juice and gently toss to combine.
  5. Divide the fish among serving plates. Top with the caper mixture and serve with lemon wedges, rocket salad and bread, if desired.