The fish is this recipe just melt in your mouth which is a perfect balance with the crisp outside. The garlic butter melts from the inside giving it a more savory taste.
This recipe comes from the The Fresh Fish Cookbook.
1/2 cup salted butter, softened
2 garlic cloves, crushed
1 tablespoon chopped fresh parsley
2 cups fresh white bread crumbs
Zest of 1 lemon
6 thin whiting fillets, skinned
salt and pepper
2 tablespoon all-purpose flour
2 eggs, beaten
sunflower oil for cooking
Cream the butter with garlic and parsley. Place the butter on a piece of plastic wrap and form into a sausage shape. Roll plastic around it and twist the ends. Put into freezer until firm. Remove from freezer and cut into six slices.
Mix bread crumbs with lemon zest on a plate. Lay the fillets on a board, skin side up. Season with salt and pepper. Place butter in middle and roll the fillet around it making a nice parcel. Dust the parcels with flour and dip into beaten egg. Then coat the parcels with the bread crumb mixture. Chill for 30 minutes to set the coating before cooking.
Place the parcels in a roasted pan with a shallow layer of oil. Cook in the oven at 425 degrees for 20 minutes. Baste the parcel halfway through cooking.