Fish deli Whiting in Green Sauce with roasted clams

Fish deli Whiting in Green Sauce with roasted clams


Whiting is a very underrated  fish, and is a great sustainable alternative to cod
Please don’t just give it to the cat ( nothing against cats!)

I have taken this classic Basque recipe of ‘Merluza en salsa Verdi’ and have used aspects of this dish to produce a lighter version


Whiting fillets
Olive oil
1kg  potatoes
1½ lemons zest & juice
50g Fresh basil, coriander, parsley (in equal parts)
4 garlic cloves - peeled & chopped

200g small clams

50g peas


Season and brush with olive oil the whiting fillets
On a hot griddle pan or non-stick frying pan sear the whiting for 30 seconds each side to seal in the juices
Wash and scrape the potatoes and boil until just under cooked.  Allow to cool. Thinly slice and arrange neatly on the bottom of an earthenware dish
Gently pan fry 2 cloves of garlic in a generous amount of olive oil until softened then add zest and juice of 1 lemon then add the peas
Lay fish on top of potatoes with the clams and pour on the garlic oil mix.   Put a lid on the dish and bake for approx. 20 min in a hot oven.  Check that potatoes are fully cooked before removing
To make the Salsa Verdi Sauce: In a liquidiser put the herbs, 2 cloves of garlic,  with the zest and juice of ½ lemon and blend adding olive oil until a sauce consistency is achieved. Check the seasoning
Remove the fish from oven and drizzle with salsa verdi drizzle .