SPICY LEMON MYRTLE, TANGERINE & FENNEL ROAST WHITING
pREP TIME: 10 MINUTES - COOK TIME: 20 MINUTES - serves: 3-4
Ingredients
4 whole whiting, cleaned and scaled (or 500 g fillets)
2 tbsp olive oil
1 TBSP SOY SAUCE
1 TBSP SESAME OIL
2 tsp Rub-A-Dub Spicy Lemon Myrtle Seasoning
1 tbsp rub-A-Dub MUSTARD HOT SAUCE
2 whole tangerines (sliced, rindless)
1 FENNEL root (sliced)
Zest and juice of 1 tangerine (or mandarin)
½ tsp sea salt
Freshly ground black pepper, to taste
1 tbsp fresh coriander
1 red chilli
Optional to Serve:
Steamed rice or herbed couscous
Grilled greens or salad
Extra lemon or tangerine wedges
Method
Preheat the Oven:
Preheat your oven to 200°C (fan-forced) or 220°C (conventional). Line a baking tray with FOIL paper.
Prepare the Citrus Marinade:
In a small bowl, combine olive oil, Rub-A-Dub Spicy Lemon Myrtle Seasoning, SOY SAUCE, SESAME OIL, RUBADUB MUSTARD HOT SAUCE, OLIVE OIL, tangerine zest, tangerine juice, salt, and pepper.
Season the Whiting:
LINE BASE OF TRAY WITH TANGERINE SLICES (remove rind to avoid bitterness)
Top with fennel slices, chopped chilli and coriander.
Pat the whiting dry with paper towel. Place them on the prepared tray.
Drizzle the citrus marinade over the fish and gently rub it into the skin and cavity (if whole).
Roast the Whiting:
add a sheet of foil on top and seal all the edged around.
Roast in the oven for 15–20 minutes, or until the fish flakes easily with a fork and the skin is slightly crisp.
(If using fillets, reduce cook time to 12–15 minutes.)
Serve:
Transfer to a serving plate. Sprinkle with fresh herbs and serve with your choice of side. Add citrus wedges for extra zing.
Suggestions for Dietary Needs
Vegan: Substitute whiting with thick slices of roasted eggplant, zucchini, or king oyster mushrooms. Use the same citrus-herb marinade and roast until tender.
Gluten-Free: Naturally gluten-free. Ensure your side dishes (like couscous) are gluten-free, or opt for rice.
