A healthy and tasteful dish everyone will love to eat. The method is so simple and uncomplicated that the fish is allowed to speak for itself. The important thing is to buy the freshest and best fish fillet or choose whole fish. Ask your fishmonger to scale and fillet them, this way you can identify fish with clear full eyes, shiny scales and bright red gills. Suggested fish for this recipe include Bar Cod, Blue Eye, Snapper, King George Whiting, Murray Cod, Barramundi, Mahi Mahi, Cod and Sea Bass.
Ingredients serve 6
900 g blue whiting fillets
1 cup breadcrumbs (100 g)
40 g butter
1/4 cup flour (40 g)
1 tsp salt
Pinch of pepper
750 ml milk
250 g blanched spinach
Method
Melt butter in a saucepan add flour, salt and pepper and whisk together.
Pour milk in while stirring and bring to the boil.
Add the blanched spinach and keep warm.
Coat the whiting fillet in breadcrumbs and fry in a pan with 1/2 tablespoon butter or oil. Cook for 3 minutes, then turn and cook the other side for 1-2 minutes, until opaque and flesh flakes easily when tested with a fork.
Serve with chat potatoes, carrots and corn.
Note: If you blanch the spinach yourself, chop it up before and drain it through a colander. If you don’t like the rough texture sauce put the spinach in a food processor after it is blanched.
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