Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely chopped yellow onions
- 2 tablespoons minced green onions
- 2 teaspoons minced garlic
- 2 cups fine dry breadcrumbs
- 2 tablespoons minced parsley
- 1 teaspoon finely grated lemon peel
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch cayenne
- 4 (1-pound) whiting (aka silver hake), whole, cleaned, boned and head off
- Essence, recipe follows
- 1/2 bunch parsley leaves, well rinsed
- 1/4 cup dry white wine or vermouth
- 3 tablespoons unsalted butter, cut into thin slivers
- 2 tablespoons capers, drained
- Chopped parsley leaves, garnish
- Lemon slices, garnish
- Steamed broccoli, accompaniment
- Minced red bell peppers, garnish
Directions
Preheat the oven to 400 degrees F.
In a large skillet, heat the oil over medium-high heat. Add the onions, green onions, and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the bread crumbs and cook until golden, 2 to 3 minutes. Add the parsley, lemon peel, salt, pepper, and cayenne, stir, and remove from the heat. Let cool. (Note: If the mixture seems too dry, add slightly more oil to the mixture, 1/2 teaspoon at a time.)
Lay the whiting on a work surface and divide the stuffing among the fish. (If necessary, secure the openings with toothpicks.) Lightly season with Essence. Place a layer of parsley on the bottom of a baking dish and lay the fish on top. Pour the wine around the fish, dot the tops with the butter and sprinkle with the capers. Cover with aluminum foil and bake until the fish is firm and opaque and the stuffing is warm, 30 to 35 minutes.
Remove from the oven and arrange the fish on 4 plates. Drizzle with the pan juices, and garnish with additional chopped parsley and lemon slices. Serve with steamed buttered broccoli on the side, garnished with minced red bell peppers
Essence:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By ElemmireAnini
Arkansas
on March 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty dish. There were a lot of ingredients to keep track of, but not to difficult to put together. I just loved the taste of the crispy bread crumbs and the soft, salty fish. I used a pretty cheap wine, the wine tasted much better after being baked with the fish. I expected my whole apartment to smell like fish afterwards, but it didn't. Best part of the clean up was not having to need an air purifier. I like fish, but don't make it often. With this recipe I'll need to make it more often!
By Reg&Belinda
TX
on April 07, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Like a previous commenter, I was not a huge fan of whiting. My husband bought it mistakenly after he couldn't find cod. It is a very "fishy" fish, smelling more like a sardine. I tried frying a batch with the Neely's beer batter--a definite no-no for this fish. However, I tried this recipe, covering the whiting fillets with the stuffing rather than following the recipe exactly. Also, I used cooking sherry as I had no white wine on hand. Excellent. I hope my husband makes the same "mistake" again!
By lilpenny58_7546317
Colorado Spring...
on February 03, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used the whiting fish as described in the recipe, but with a slightly different approach. Instead of stuffing the fish, I had the fish cut differently and used it as a topping. I spread the mixture on the flesh of the fish as a topping and baked it that way. It had a wonderful flavor and as the recipe mentioned, I had to add just a few more teaspoons of olive oil in order for the filling to remain moist. I served this fish with lemon spaghetti (wonderful also and they complimented each other perfectly. Throw in a bottle of light white wine...perfect dinner for my wife and myself!
Read all 5 reviews