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Nutrition: per serving

  • kcal286
  • fat12g
  • saturates7g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein43g
  • salt0.72g
    low
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

Recipe from Good Food magazine, September 2005

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.5 out of 5.2 ratings

ninadee

A star rating of 5 out of 5.

I had same freshly caught off Flamborough Head in E Yorks. One of the finest fish to eat!

roxburd

A star rating of 4 out of 5.

I caught my whiting off Felixstowe beach Monday night and used them in this recipe Tuesday evening - marvellous! So simple and yet so effective. The lemon gives the fish a lift and the dill adds depth. The combination works perfectly and looks great. I have three whiting left and I will certainly be…

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