Gratin of whiting fillets with garlic and thyme
This is a lovely dish to cook for a few people, you can just plonk the fish in the middle of the table and just allow people to help themselves. I like to serve with mash and greens fried with garlic.
4 whiting fillets weighing about 100g each
6 tbsp double cream
A pinch of mace
2 garlic coves, very finely sliced
1 tbsp finely chopped thyme
A squeeze of lemon
Handful of fresh white breadcrumbs, about 150g
50 g butter
1 tsp finely grated Parmesan or Pecorino cheese
Splash of Fino sherry
Pre heat your oven to maximum.
Take a gratin dish and grease it with a little of the butter. Lay the fish fillets in the dish skin side down and pour in the sherry.
In a bowl mix whisk the mace with the cream and pour over the fish.
Lay the sliced garlic in neat lines on each fillet, sprinkle with thyme then cover with breadcrumbs and dot with the remaining butter.
Bake for 6-7 minutes. Remove from the oven, sprinkle with cheese and finish under the grill until you have a wonderful crisp top.