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)
- Preheat oven to 350 degrees F.
- 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.
- Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.
Thai Fish Curry
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
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
- Place all Thai curry sauce ingredients in a food processor, chopper, or blender. Process well to form the curry sauce.
- 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.
- Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6 to 8 minutes or until vegetables have softened.
- 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.
- 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.
- 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
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
- 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.
- 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.
- 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.
- Meanwhile, combine the rocket and radish in a medium bowl. Drizzle over the oil and remaining lemon juice and gently toss to combine.
- Divide the fish among serving plates. Top with the caper mixture and serve with lemon wedges, rocket salad and bread, if desired.