- 2 x 340g whiting, gutted
Small silvery fish with tender, white, firm flesh, delicately flavoured and low in fat. Whiting…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp chopped dill
- 1 lemon, thinly sliced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Heat oven to 220C/fan 190C/gas 7. Cut out 2 x 40cm diameter circles of baking parchment. Fold each piece in half to form a crease. Slash the fish 3-4 times on each side to the bone – set aside.
Melt the butter in a saucepan; add the dill and season. Put each fish on one half of the paper circles and tuck the lemon around. Drizzle the flavoured butter over the top and wrap each to form a parcel.
Put on baking sheets and bake for 12 mins. To see if cooked, insert a skewer through the paper into the fish, leave for 15 secs, then feel if the tip is hot.