Eastern School Whiting

Recipe courtesy of Simon Tarlington, Highline Restaurant.

INGREDIENTS

Salsa

1 granny smith apple
1 red chilli
15-20 leaves of flat leaf parsley
3 tbls capers
2 spring onions
2 shallots (peeled)
1 lemon
Olive oil
Salt
Fresh ground pepper

Whiting

12 fillets Eastern School Whiting
1 carrot (peeled)
½ head fennel
½ leek
Small knob of ginger
2 cloves garlic (peeled)
½ white onion (peeled)
6 sprigs of thyme
3 bay leaves
Apple wood chips

METHOD

1. Place wood chips in a baking tray on a BBQ or stove top, place wire rack over wood chips and cover the rack with baking paper.
2. Fine slice carrot, fennel, leek, garlic, ginger, onions and spread evenly over the paper with thyme and bay leaves.
3. Lay the Whiting fillets skin side down over the vegetables and cover with tin foil.
4. Leave to bake for a few minutes until it is just under cooked then remove from the heat.
5. To make the salsa you will need to dice the apple then finely slice spring onions, chilli,
shallots and parsley and mix together in a bowl with capers.
6. Zest & juice the lemon and add to the salsa, season with salt, pepper and a good splash of olive oil.
7. To serve stir salsa together and spoon over the cooked whiting fillets.