Molho cru with whiting
Prep
30m
Cook
25m
serves
8
Molho cru with whiting
"The closest thing to the linguado’s delicate flesh I’ve found is fancy sweet fillets of whiting which barely need to be cooked. Serve it with a simple dressing of molho cru," says Matt Preston.
Ingredients (8)
- 8 (120g each) whiting fillets, scaled, skin on, pin-boned
- Extra virgin olive oil, to drizzle
- Sliced red chilli (optional), to serve
Molho cru (makes approx. 1 cup - 250ml)
- 6 garlic cloves, finely chopped
- 1 small red onion, very finely chopped
- 1/4 cup (60ml) each extra virgin olive oil & grapeseed oil
- 1/3 cup (80ml) lemon juice
- 1/4 bunch flat-leaf parsley, finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the molho cru, place the garlic, onion, oils, juice and parsley in a bowl. Season to taste and stir to combine. Set aside.
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2.Preheat a flat plate on a greased barbecue (with a lid) to high.
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3.Place the fillets on a large oven tray and drizzle both sides liberally with olive oil. Lay the fillets, skin-side down, on the barbecue flat plate. Turn off the heat and lower the lid. The fish is ready (about 8-10 minutes) when the flesh has just turned white and barely comes apart. Alternatively, heat a large non-stick frypan with a lid over high heat. Working in batches if necessary, add 4 whiting fillets, skin-side down, and heat for 1-2 minutes, turn off heat and cover with lid. Stand for 8-10 minutes or until the flesh has just turned white and barely comes apart. (Better undercooked than over.) Repeat with remaining whiting.
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4.Drizzle over molho cru and scatter with sliced red chilli, if using, to serve.
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