Ingredients

8 whiting fillets
Clarified unsalted butter
1/2 cup milk
1/2 cup plain flour
Sea salt
Freshly ground pepper
125g unsalted butter, cut into small cubes
1 lemon, quartered
2 tablespoons chopped flat-leaf parsley

Herb salad
1 cup mixed herbs (coriander, parsley, mint, dill and tarragon), roughly chopped 
1 small French shallot, finely sliced
2 spring onions, sliced into rounds
Extra virgin olive oil
Fresh lemon juice

Instructions 

1. Will need to cook the fish in two batches
2. Warm the oven and have a plate ready for the fish
3. Take a large frying pan and check that all four fillets will fit at once
4. Heat pan over high heat add enough clarified butter to cover base of the pan 

5. Dip fish fillets in milk, then in flour and sprinkle with sea salt
6. When hot enough, add the fillets to the pan, skin side down cook for about 1 minute, turn and cook for a further minute, transfer to a warm oven and repeat with the remaining fillets
7. Mix together herbs, shallots and spring onions, Just before serving, dress with extra virgin olive oil, lemon juice and seasoning
8. When about to plate the fish, add the cubed butter to the pan over a high heat, place two fillets on each serving plate, squeeze a little lemon juice over
9. Sprinkle with parsley and sea salt and a good grind of pepper when the butter in the pan turns nut brown, spoon it over the fish. Serve immediately with the small herb salad on the side

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