Braised Whiting with Potatoes (Printable Version)

Whiting and potatoes gently braised with herbs and olive oil for a comforting Mediterranean-style dish.

# What You'll Need:

→ Main Elements

01 - 2 whole whiting fish, cleaned and gutted, or 4 whiting fillets
02 - 3 medium potatoes, peeled and sliced into 0.5 cm rounds

→ Aromatics and Seasoning

03 - 1 small onion, thinly sliced
04 - 3 cloves garlic, finely minced
05 - 1 teaspoon sweet or smoked paprika
06 - 1 teaspoon dried thyme or oregano
07 - Salt and freshly ground black pepper, to taste

→ Liquids and Fats

08 - 180 ml fish stock or water
09 - 120 ml dry white wine (optional)
10 - 3 tablespoons extra virgin olive oil, divided

→ Finishing Touches

11 - 1 tablespoon freshly squeezed lemon juice
12 - Fresh flat-leaf parsley, finely chopped, for garnish

# Steps To Follow:

01 - Pat the whiting fish or fillets thoroughly dry. Season both sides with salt, black pepper, and lemon juice. In a bowl, toss the sliced potatoes with 1 tablespoon olive oil, paprika, and a pinch of salt.
02 - Heat 2 tablespoons olive oil in a large, deep skillet or braising pan over medium heat. Add the sliced onion and minced garlic. Cook for 3–4 minutes, stirring gently, until the mixture is fragrant and the onions have softened.
03 - Arrange the seasoned potato slices evenly over the sautéed onion and garlic. Pour in the fish stock and, if using, the dry white wine so that the liquid reaches halfway up the potatoes. Sprinkle dried thyme or oregano on top. Cover the pan and reduce the heat to low, simmering for 15–20 minutes until the potatoes are almost tender.
04 - Place the prepared whiting fillets or whole fish gently over the potatoes. Ladle some of the hot pan liquid over the fish to moisten. Cover and braise for a further 10–15 minutes, or until the fish is opaque and flakes easily with a fork.
05 - With care, transfer the fish and potatoes to warm serving plates. Spoon some of the braising liquid over each portion. Garnish generously with chopped fresh parsley and finish with an extra drizzle of olive oil before serving.

# Notes and Tips:

01 - For best results, use fish stock for deeper flavor. Opt for new season potatoes which retain their shape during braising.

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