Jump to Main ContentJump to Primary Navigation
Top

Recipe: Whiting With Shrimp Butter

whiting.jpg

Fish makes an ideal summer dinner, but finding interesting ways to serve it is an eternal struggle. This simple but delicious recipe from one of our favourite new cookbooks is perfect for a mini alfresco soiree and even recommends serving with chips (homemade or frozen oven chips) – which can only ever be a good thing.

Kcal: 172

Saturated fat: 0.7g

Preparation time: 10 minutes (plus 30 minutes chilling time)

Cooking time: 35 minutes

Ingredients (serves 4):

4 200g fillets of whiting, with the skin on (if you can’t get hold of whiting, use pollock or cod instead)

1 tsp crushed salt

2 tbsp olive oil

For the shrimp butter:

100g unsalted butter, cubed

200g peeled brown shrimp (if you can’t find them replace with the same quantity of halved cooked prawns)

Finely pared zest of one lemon plus a squeeze of juice

3 tbsps chopped curly parsley

To serve:

Chips

Salad

Lemon wedges

Method

Step 1: Place the whiting on a large plate and scatter with the salt. Pop in the fridge, uncovered, for 30 minutes or as long as you’ve got – the salt adds extra flavour and draws out the moisture from the fish and really helps to firm it up.

Step 2: Blot the fish dry with some kitchen roll and remove some of the salt. drizzle the fish with the oil and season with plenty of black pepper.

Step 3: Heat two non-stick frying pans until really hot and add two pieces of fish to each. Cook over a high heat for 2-3 minutes each side. reduce the heat a little and dot over the butter. Add the shrimp and lemon zest as soon as the butter starts to foam and then squeeze over some lemon juice.

Step 4: Cook for a couple of minutes, shaking the pan occasionally so that all the shrimp is coated in hot butter. Check the seasoning and then scatter the parsley over. serve on hot plates with chips, salad and lemon wedges.

From The Weekend Cookbook by Catherine Hill, £18.99, Michael Joseph

Related

Shrimp-recipe_crop.jpg

Taglierini with Brown Shrimp and Artichokes

AsiaDeCuba-Doughnuts.jpg

Paul Whittick's doughnuts with butterscotch sauce

Perfect-Chips-Hero.jpg

How to: hip chips

Latest...

There's a huge sherbet fountain coming to London - and it's free

Bompas & Parr are planning a weird, wonderful and nostalgia-filled event

by Helen Brown
22 Sep 2017

The new Baileys flavour you’ll want to drink well beyond Halloween

Perfect autumn cocktails ahead

by Amy Swales
22 Sep 2017

Costa are bringing doughnut lattes to London for four days only

There are all sorts of crazy coffee combinations to be had

by Megan Murray
21 Sep 2017

Colin the Caterpillar has been given a cute Christmas makeover

We only just got over Halloween Colin – now Santa Colin is in town

by Kayleigh Dray
21 Sep 2017

Nutella's newest product sounds like all kinds of deliciousness

Nutella feasting can now happen any time, any place

by Megan Murray
20 Sep 2017

Cookie dough fans, your perfect store is coming to London

We HAVE to try the cookie dough clouds

by Megan Murray
19 Sep 2017

Unicorn cereal has arrived and breakfast will never be the same again

And here’s where you can buy it

by Susan Devaney
18 Sep 2017

These are our favourite gluten-free cakes, snacks and ingredients

From cakes to biscuits to beer and sausages

18 Sep 2017

Vegan Baileys will finally arrive in the UK this week

Here’s everything you need to know

by Megan Murray
18 Sep 2017

How to make your own sloe gin, in 3 easy steps

Just imagine the deliciousness...

by Magda Knight
15 Sep 2017