Last week we looked at mackerel, but it is still a little early to catch these so let’s take a look at what you might catch if you were to come fishing with us this month, starting off with whiting. Whiting is in the same family as cod. It has 3 dorsal fins and can reach up to about 70cm in length. The colour may be yellowish-brown, greenish or dark blue, the flanks yellowish grey or white and the belly silvery and a distinctive black blotch near the base of each pectoral fin. They are native to the north-eastern Atlantic from the Barents Sea right down to the Mediterranean, favouring sandy, muddy or gravel sea beds. Up until not all that long ago, whiting wasn’t a popular fish to eat, but declining stocks of other fish has meant that whiting is gaining in popularity. This week’s recipe for brie-filled whiting has been supplied by our friend, Clay Theakston who describes it as very simple so it can be prepared by even the most novice of cooks! Give us a ring on 01248 810251 to book on a short fishing trip this month to catch fresh whiting, have a go at this recipe and then feel free to share pictures of your masterpieces with us! What you need – 2 filleted, skinned and boned whiting (4 fillets in all) 15g melted butter 60g brie, slightly softened and sliced 55g fresh breadcrumbs (made with ciabatta, or similar) 3 tbsp fresh chopped parsley Zest of 1 lemon 1-2 tbsp olive oil Salt and freshly-ground black pepper How to do it – Preheat oven to 200°C, Gas Mark 6 Place the fillets on a board, skin-side up, brush with the melted butter and season to taste Place 15g of brie on each fillet, roll up and place in a greased oven-proof dish, brushing on any remaining butter In a small bowl, mix the breadcrumbs, parsley, lemon zest and olive oil and then spoon over the fish Cook in the oven for 20-25 minutes and serve with a side salad.
Posted on: Sun, 16 Mar 2014 18:00:00 +0000
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