4 medium sized whiting
grated rind and juice 1 lemon
60 ml (4 tbls) oil
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
350 g (1/2 lb) courgette (zucchini)s (small, if possible)
30 ml (2 tbls) chopped lemon or common thyme
100 g (1/4 lb) 1 cup grated Farmhouse (aged) Cheddar cheese
grated rind and juice 1 lemon
60 ml (4 tbls) oil
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
350 g (1/2 lb) courgette (zucchini)s (small, if possible)
30 ml (2 tbls) chopped lemon or common thyme
100 g (1/4 lb) 1 cup grated Farmhouse (aged) Cheddar cheese
method
1. Fillet the whiting and lay the fillets on a large, flat plate.
2. Mix the lemon rind and juice, oil, garlic and pepper together and spoon them over the whiting.
3. Leave the whiting for 4 hours at room temperature.
4. When you are ready to cook, coarsely grate the courgettes (zucchini) and cut the whiting into 1.5 cm (1/2 in) strips.
5. Heat a heavy frying-pan (skillet) on a high heat with no fat.
6. Put in the whiting and stir-fry them for 1 minute.
7. Mix in the courgettes (zucchini) and thyme and cook in the same way for 1 minute more.
8. Mix in the cheese and serve immediately.
2. Mix the lemon rind and juice, oil, garlic and pepper together and spoon them over the whiting.
3. Leave the whiting for 4 hours at room temperature.
4. When you are ready to cook, coarsely grate the courgettes (zucchini) and cut the whiting into 1.5 cm (1/2 in) strips.
5. Heat a heavy frying-pan (skillet) on a high heat with no fat.
6. Put in the whiting and stir-fry them for 1 minute.
7. Mix in the courgettes (zucchini) and thyme and cook in the same way for 1 minute more.
8. Mix in the cheese and serve immediately.
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