Baked Whiting with Cream Cheese, Spinach and Garlic Crumble
Bake them with a crumble on top which gently cooks them and they can be slid onto the plate without falling into pieces.
Ingredients
- 4 large Whiting Fillets
- 1 pinch Black Pepper
- 100 g Cream Cheese
- 2 cloves Garlic finely chopped
- 1 Lemon zest and juice
- 100 g Baby Spinach
- 50 ml Cream
- 80 g Fresh Breadcrumbs
- 1 bunch fresh flat-leaf parsley
- 1 pinch Ground Nutmeg
To Serve:
- 1 handful Rocket Leaves
Instructions
- Preheat the oven 200°C/ Fan 180°C/ Gas 6.
- Warm the cream in a medium-sized pot set over a medium heat, then add the baby spinach, garlic, nutmeg and a pinch of salt and pepper. Cook for 1 to 2 minutes, until the spinach has wilted down.
- Place the cream cheese, half of the breadcrumbs and the lemon juice in a medium mixing bowl and mix well.
- Spread the cooked spinach and cream over the base of a baking dish. Lay the fish on top and cover with the cream cheese mixture.
- Mix the remaining breadcrumbs with the lemon zest, parsley and some salt and pepper, then sprinkle this over the fish. Bake for 12 to 15 minutes, until the fish is cooked through and the breadcrumbs are golden. Serve with a rocket salad on the side.
Nutrition
Calories: 435kcalCarbohydrates: 21gProtein: 47gFat: 18gSaturated Fat: 9gFiber: 3gSugar: 3g
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