Whiting in a parsley sauce

⇐ Recipes from cookery books

Whiting is cheap - whole fish at €6/kg at Dappermarkt - and very sustainable, Viswijzer even says we should eat more of it as it is a by-catch and a lot of it gets wasted. But any white fish would work - cod, coley, pollock etc.

The sauce is quite thin, but no worse for that, but I guess it could be reduced a little after removing the cooked fish, or thicken with a little beurre manié.

Cod also works perfectly.

Ingredients

whiting fillets

flour, seasoned with salt and pepper

50g butter

4 Tbsp chopped parsley

150ml milk

100ml cream

Method

1. fish Dip the fish fillets in the seasoned flour, shake off the excess. Fry them in the butter on the skin side without browning. Briefly fry on other side.
2. sauce Add the rest of the ingredients and cook gently for 10 minutes at most, basting regularly.

North Atlantic Seafood Alan Davidson

fish cod

Cod in parsley sauce