Stuffed Whiting Recipe
Ingredients
| 6 small whitings, filleted | ||
| Frozen spinach | 3 | |
| Olive oil | 7 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Onion | 1 Large, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Bay leaf | 1 , crumbled | |
| Thyme | ||
| Fresh breadcrumbs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place washed spinach with stems removed or defrost frozen spinach, in a saucepan with at least 3 tablespoons olive oil and cook until spinach is just limp.
Drain and chop finely.
Add the garlic and mix well.
Saute onion, parsley, bay leaf and thyme in 4 tablespoons olive oil until golden brown.
Add the spinach and season to taste.
Mix well.
Put 2/3 of the mixture into the bottom of a large baking dish.
Season the whiting fillets with salt and pepper and add a tablespoon, at least, of the spinach mixture on each fillet.
Roll the fillet up tightly and put in rows on the bed of spinach.
Sprinkle with breadcrumbs and then with olive oil, and bake in a moderate oven 375°F (190°C) for 30 minutes.
Drain and chop finely.
Add the garlic and mix well.
Saute onion, parsley, bay leaf and thyme in 4 tablespoons olive oil until golden brown.
Add the spinach and season to taste.
Mix well.
Put 2/3 of the mixture into the bottom of a large baking dish.
Season the whiting fillets with salt and pepper and add a tablespoon, at least, of the spinach mixture on each fillet.
Roll the fillet up tightly and put in rows on the bed of spinach.
Sprinkle with breadcrumbs and then with olive oil, and bake in a moderate oven 375°F (190°C) for 30 minutes.
Chef
