recipe for Brie Filled Whiting comes from Seafish -
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Brie Filled Whiting
x 170g (6oz) whiting fillets, skinned
15g (half an oz) butter, melted
salt and black pepper
55g (2oz) Brie cheese, slightly softened and sliced
55g (2oz) fresh Ciabatta (or similar) breadcrumbs
3 x 15ml spoon (3 tablespoons) fresh chopped parsley
zest of 1 lemon
1-2 x 15ml spoon (1-2 tablespoons) olive oil
to make Brie Filled Whiting
the oven to 200°C / 400°F / Gas Mark 6.
the fillets onto a board, skinned side up and brush
with the melted butter. Season.
15g (half an ounce) cheese on top of each fillet.
Roll up and place into a greased ovenproof dish. Brush
with any remaining butter.
the topping: in a small bowl mix the breadcrumbs,
parsley lemon zest and olive oil together. Spoon over
in the oven for 20 - 25 minutes. Serve with a side
with the permission of Seafish - www.seafish.org