This is definitely a recipe for the lemon lovers among you. Whiting is a fish that is cultivated in the Atlantic, but you can substitute it with any other flaky white fish, such as hake or cod. This fish would be great served with boiled baby potatoes, mashed celeriac, or sautéed or braised vegetables such as leeks, broccoli, or mushrooms.
- 1 tablespoon or less of olive oil
- 2 whiting fillets (about 8-10 ounces)
- 1 tablespoon butter
- 1 tablespoon capers, dried
- Juice of ½ lemon, the remaining half cut into thin triangles, following the lemon's natural pith
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Pour some olive oil onto a paper towel, and rub it all over a medium to large skillet (big enough to hold both fillets). Heat the skillet over medium heat and add the fish. Cover with the lid until cooked through, about 8 minutes. Remove from heat.
Meanwhile, make the yummy sauce: In a small skillet, heat the butter over medium-low heat. Add the capers, lemon juice and triangles, mustard, and 1 tablespoon parsley. Stir to combine and season to taste with salt and pepper. Add more of any ingredient you would like until you are happy with the taste.
Place the fish on a plate and serve, topping it with the sauce, and additional chopped parsley.