- Serves: 6
- Cook Time: 8 minutes
- Prep Time: 20 minutes plus 1 hour chilling
- Effort: easy
- 80 g unsalted butter, softened
- 2 cloves garlic, finely chopped or grated with a microplane grater
- 60 g tarragon, finely chopped
- 25 g parsley, leaves, finely chopped
- 25 g chives, snipped
For the fish
- 6 whiting fillet, each weighing 110g, skinned with the pin bones removed
- wilted spinach, to serve
Tips and Suggestions
To get ahead, the herb crust can be made 1-2 days ahead and stored in the fridge.
This recipe also works well with other white fish, such as haddock
1. For the herb crust: place the butter, garlic and herbs, with some salt and pepper, in a food processor and blend until thoroughly mixed. Scrape the mixture out of the bowl onto a sheet of greaseproof paper. Lay another piece of greaseproof paper on top, then using a rolling pin, roll out the crust as thinly as possible. Chill it into the fridge for at least 1 hour to firm up.
2. For the fish: when ready to serve, heat a large ovenproof frying pan over a medium heat. Pour in a splash of olive oil, then lay the whiting fillets in the pan, season with salt and pepper and fry for a few minutes to lightly colour each side.
3. Preheat the grill. Remove the herb crust from the fridge and peel off the greaseproof paper. Cut out pieces of the butter that are the size of the whiting fillets - any leftover herb crust can be frozen to use another time. Press a piece of herb crust firmly on top of each whiting fillet, then cook under the grill until the butter has melted. Serve with wilted spinach.
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