Whiting fillets with mussels, herbs, and white wine

Whiting fillets with mussels, herbs and white wine

In France, the best season for whiting is in January and February. Whiting in itself is not a very inspiring white fish, it is mainly used in fish cakes, fish pates, coated in breadcrumbs or poached in white wine.

It is the latter method that was used in a video clip shown on the French TV2’s Tele Matin.  The dish was cooked outside in the open countryside in a heavy casserole, and with fresh herbs plucked from the hillside.

This recipe is my variation and cooked in my kitchen. The ingredients are simple: olive oil, shallots, garlic, fresh herbs, white wine, fresh mussels and the freshest whiting that I could find. This is a quick one pot dish cooked in my trusted Le Creuset casserole.

2 servings

2 tbsp. olive oil
1 shallot, chopped
1 clove garlic, minced
A handful of different fresh herbs, such as dill, chives and parsley or basil, chopped
100 ml white wine
About 12- 16 cleaned fresh mussels
2 whiting fillets, about 150 g each

In a heavy casserole, warm the olive oil over medium heat and sauté the shallot and garlic for about 5- 10 minutes until softened. Add the white wine and bring to the boil.

Add the chopped herbs and place the whiting fillets in the middle of the casserole. The fillets can be folded because they are so thin. Place the mussels around the fish. Cover and cook about 5- 7 minutes until the fish is opaque and the mussels have opened.

Serve with steamed new potatoes and courgettes.  

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