Fishing Victoria Forum

My Mrs loves that show on the SBS on Thursday evenings "The Little Paris Kitchen" - she asked me to get some sole today from our local seafood joint cause she wanted to make a recipe she saw on the show a few weeks ago - Lemon Butter Sole. They didn't have sole so I bought a half a dozen whiting fillets instead, we cooked it up about an hour ago and it was bloody beautiful! Google "little paris kitchen lemon and brown butter sauce" for the recipe, highly recommend :thumbsup:

When I lived in warrnambool I was looking after mates place and the night before we had a huge end of year break up(uni) party.

After waking up very late in the afternoon/evening with a sore head and with the munchies.
Looked in his fridge/freezer to find only girly drinks and some kg whiting in the freezer.

Defrost the fish and realised no oil, no butter,no marg. Pan is already hot throw fish fillets in and fish is sticking so grabbed from the fridge a bottle of premix midori illusion and poured into the frypan. :doh1:

Whiting turned green and was actually pretty good. :cheers: Have not repeated the episode as usually anything tastes good in those circumstances :rofl:

Geoff

Same as cheater.
My other method is to sit them (fillets) on a plate with lemon juice and let it soak in both side for a few mins.
Then a good serve of cracked pepper and into the grill, turn over, pepper that side and grill and done. Lov-er-lee!

Drifta-X wrote:Same as cheater.
My other method is to sit them (fillets) on a plate with lemon juice and let it soak in both side for a few mins.
Then a good serve of cracked pepper and into the grill, turn over, pepper that side and grill and done. Lov-er-lee!

is that using the lemon to cook them Rob

I'm a bit keen on doing some whiting roll mops when the water warms and whiting are easier to come by

An just for flavour, hence the use of a grill.

Salmon is great cooked using lemon though.

The red flesh type

I like to brush on olive oil with mixed herbs & grill them .