Whiting in mustard sauce

Influenced by a French recipe published in Femme Actuelle, I have changed (and removed) some of the ingredients and simplified the steps to make this really fast and very tasty dish
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Servings 0

Ingredients
  

  • 300 g Whiting Fillets
  • 1 Vegetable Stock cube
  • 100 ml Boiling water
  • 50 g Greek Yoghurt
  • 2 Tbsp Mustard
  • 1 Tbsp Flour * * Or use 2 Tbsp sourdough discard
  • 6 Cherry Tomatoes cut in half
  • 1 Tbsp Capers
  • 1 sprig Parsley
  • Salt
  • Pepper

Instructions
 

  • Heat the oven to 200ºC
  • Wash and pat dry the whiting fillets. Place in an oven proof dish just large enough for them to fit
  • Mix the vegetable stock with the boiling water in a jug. When disolved, add the mustard and yoghurt and stir with a fork. Add the flour and stir thoroughly to mix in the flour without lumps or clumps.
  • Pour the stock over the fish, spinkle on the capers and arrange the tomatoes on top.
  • Place in the oven for 16 minutes.

Notes

Serve with
Boiled new potatoes. Drain the potatoes, sprinkle with sea salt and return to the heat for 30 seconds, tossing the potatoes and searing in the salt.
Garden Peas
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