Whiting in a bag

Whiting in a bag

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(2 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2
With just four ingredients, fish just doesn’t get any easier to cook

Nutrition and extra info

Nutrition: per serving

  • kcal286
  • fat12g
  • saturates7g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein43g
  • salt0.72g
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  • 2 x 340g whiting, gutted



    Small silvery fish with tender, white, firm flesh, delicately flavoured and low in fat. Whiting…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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.

  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.

  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.

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Comments, questions and tips

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19th Aug, 2011
I had same freshly caught off Flamborough Head in E Yorks. One of the finest fish to eat!
3rd Nov, 2010
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 using this recipe again. I might add some seasoning next time but not too much or it could ruin the balance of what is a very simple yet effective dish.
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