Whole whiting gently roasted to keep its flesh pearly, served over a quick ratatouille inspired by piperade: melting eggplant, bell pepper, tomato, red onion, and a hint of chili. The fish remains the star, while the vegetables bring sunshine, brightness, and tenderness without masking its delicate flavor.
Ingredients
- 2 pieces very fresh whole whiting, gutted and scaled
- 1 piece firm Italian eggplant
- 1 piece red bell pepper
- 1 piece small slender zucchini
- 250 g ripe tomatoes
- 1 piece red onion
- 2 cloves pink garlic cloves
- 5 tbsp extra-virgin olive oil
- 2 tsp rice vinegar
- 1 piece fresh red chili
- 2 pieces anchovy fillets packed in olive oil
- 3 sprigs fresh thyme
- 0.25 bunches flat-leaf parsley
- 1 piece organic lemon
- to taste fine salt
- to taste whole black peppercorns
Method
- Remove the whiting from the refrigerator, pat them thoroughly dry inside and out with paper towels, and season with fine salt. Let them sit at room temperature for 15 minutes: the skin must be completely dry to the touch to ensure even cooking.
- Cut the eggplant, zucchini, bell pepper, tomatoes, and red onion into even 1/2-inch (1.5 cm) dice. Thinly slice the garlic and set the red chili aside separately.
- Heat a large skillet over medium-high heat with a portion of the olive oil. Sear the eggplant for 6 to 8 minutes without stirring too much at first, until browned on all sides and slightly softened.
- Add the red onion and bell pepper to the skillet. Sweat over medium heat for 5 to 6 minutes until the onion is translucent and the pepper is tender. Stir in the garlic and anchovies, then cook for 2 more minutes until the anchovies have completely dissolved and the garlic is lightly golden without browning.
- Add the zucchini, tomatoes, and thyme. Simmer uncovered over medium-low heat for 15 to 18 minutes, until the vegetables are tender and their juices have reduced by half to create a glossy, spoonable sauce. Off the heat, stir in the rice vinegar and adjust the seasoning with fine salt and freshly ground black pepper.
- Preheat the oven to 375 °F (190 °C) in convection mode. Place the whiting in a lightly oiled baking dish, slip thyme sprigs and lemon slices into the cavities, and very lightly brush the skin with a drizzle of olive oil.
- Roast the whiting at 375 °F (190 °C) for 12 to 15 minutes, until an instant-read thermometer reads 125 °F (52 °C) at the thickest part (or when the eyes turn white and the flesh flakes easily from the bone without releasing any milky juices). Let rest for 3 minutes out of the oven before serving.
- In a small saucepan, gently warm the remaining olive oil with the sliced chili over very low heat (around 175 °F / 80 °C) for 3 minutes, until slight bubbling appears around the chili, then turn off the heat and let steep for 5 minutes.
- Spoon a generous bed of warm ratatouille-piperade into the center of each plate, then gently set a whole roasted whiting on top of each portion.
- Drizzle with a spoonful of warm chili oil, sprinkle with freshly chopped flat-leaf parsley, a squeeze of lemon juice, and a turn of freshly cracked black pepper. Serve immediately.
Nutrition
Per serving
- Energy
- 484.6 kcal
- Protein
- 14.8 g
- Carbohydrate
- 20.92 g
- Fat
- 39.07 g
- Fibre
- 6.96 g
- Calcium
- 52.27 mg
- Iron
- 1.49 mg
- Magnesium
- 42.69 mg