I bought beautiful fresh Gippsland whiting fillets at the markets this morning, and they were so deliciously sweet and tender, especially cooked this way. And even better – whiting is not on the over-fished list, so you can enjoy it guilt free (for more information, purchase the Sustainable Seafood Guide at http://www.marineconservation.org.au).
- 2 fresh whiting fillets
- 2 floury potatoes (such as King Edward which are great right now, or see my Guide to Potatoes)
- 4 garlic cloves
- 8 cherry tomatoes
- 1 wedge of preserved lemon, rind only
- a small handful of sage leaves
- 4 thyme sprigs
- 6 pitted kalamata olives
- olive oil
Preheat the oven to 180 c. Cut the potatoes into bite sized chunks and place in a roasting pan. Slice the bottom of the garlic cloves, smash them with the back of a knife and toss them, skin on, in the pan (keeping the garlic skins on helps them caramelise without burning). Scatter over the thyme and sage (no need to chop) and drizzle with olive oil. Season with pepper. You will not need any salt in this dish – the preserved lemon and olives are salty enough. Bake for 40 minutes, turning and tossing everything around once.
Remove the baking dish. Turn the oven up to 200 c. Toss the olives, whole cherry tomatoes, and the chopped preserved lemon into the baking dish. Place the whiting fillets over the top. Drizzle a little olive oil over the fillets and rub them with a little of the preserved lemon. Season with a little pepper.
Return to the oven and cook for 10-12 minutes, maximum.
Serve with a green salad. (I had this tonight with a salad of sliced cos lettuce, avocado, red onion, dill, lemon juice and olive oil).
Healthy tip: leave the skin on the potatoes, it not only saves time but it is better for you! (Just make sure you scrub them well)