Around 25–30 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
Whiting gently poached in a light broth with vegetables, herbs and lemon.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen whiting fillet
From supplies
- Mixed vegetables or clean, edible vegetable trimmings
- Onion
- Herbs
- Lemon
- Water
- Salt and pepper
Method
- Wash and finely chop the vegetables and onion. Use only sound, edible parts of the vegetables.
- Put in a wide saucepan with herbs, a few lemon slices and enough water to cover. Simmer for 10–15 minutes, or until the vegetables are almost tender.
- Carefully lower the defrosted whiting into the broth. Add a little hot water if needed so the fish is mostly covered.
- Keep at a gentle simmer for around 8–12 minutes, or longer if needed, until the fish is cooked through. Avoid a rolling boil, which can break up the fillets.
- Lift the fish into bowls and serve with the vegetables and a little broth. Season to taste and check for bones.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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