Whiting Recipe With Melting Herb Crust - Great British Chefs

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Whiting with melting herb crust by Galton Blackiston

Item 1 of 1

Main
easy
6
20 minutes

★ ★ ★ ★ ★ 5.00

This simple whiting recipe from Galton Blackiston is great for a quick weeknight seafood dinner. The buttery crust of tarragon, garlic, chives and parsley can be prepared in advance and kept in the fridge until needed, but even if you don't make the butter ahead of time, it only takes an hour to chill. For more sustainable fish recipes, visit our entire collection.

First published in 2015 discover more:

Sustainable fish Recipes
Tarragon Recipes
Parsley Recipes

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Ingredients

Metric

Imperial

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

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Equipment

Food processor or blender
Greaseproof paper

Method

1For 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

2Scrape 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 up3To 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

4Preheat 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 melted5Press a piece of herb crust firmly on top of each whiting fillet, then cook under the grill until the butter has melted6While 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

First published in 2015 DISCOVER MORE:

Sustainable fish Recipes
Tarragon Recipes
Parsley Recipes

Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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