Whiting with melting herb crust

servings6
20 minutes

Ingredients

  • 6 whiting fillet, each weighing 110g, skinned
  • 80g of unsalted butter, softened
  • 2 garlic cloves, finely chopped
  • 60g of fresh tarragon, finely chopped
  • 25g of flat-leaf parsley, finely chopped
  • 25g of chives, chopped
  • 2 handfuls of baby spinach leaves
  • olive oil
  • salt
  • black pepper

Method

1
For the herb crust, place the butter, garlic, tarragon, parsley and chives, with some salt and pepper, in a food processor and blend until thoroughly mixed
  • 80g of unsalted butter
  • 2 garlic cloves
  • 60g of fresh tarragon
  • 25g of flat-leaf parsley
  • 25g of chives
  • salt
  • black pepper
2
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 in the fridge for at least 1 hour to firm up
3
To cook the fish, 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
  • olive oil
  • 6 whiting fillet
  • salt
  • black pepper
4
Preheat the grill. Remove the herb crust from the fridge and peel off the greaseproof paper. Cut out pieces of the butter 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
5
Press a piece of herb crust firmly on top of each whiting fillet, then cook under the grill until the butter has melted
6
While the butter is melting, heat some olive oil on a pan and add the spinach. Allow to cook, turning frequently, for about a minute or until wilted. Serve the whiting fillets with melting herb crust over a bed of spinach
  • 2 handfuls of baby spinach leaves
  • olive oil