Whiting Fillets with Mussels and Croutons

Name: Whiting Fillets with Mussels and Croutons
Cuisine: Australian
Ingredients: 12 large whiting fillets (80-90 g/3 oz per fillet), seasoned with salt and pepper; 12 large whiting fillets (80-90 g/3 oz per fillet), seasoned with salt and pepper; 90 mL (3 fl oz) virgin olive oil; 24 mussels; 12 large whiting fillets (80-90 g/3 oz per fillet), seasoned with salt and pepper; ¼ cup (60 mL/2 fl oz) olive oil; 2 tablespoons chopped fresh parsley; 1 teaspoon chopped fresh parsley; salt and freshly ground black pepper; 500 g (1 lb) chopped tomatoes; 1 garlic clove, crushed; ½ baguette (French bread stick); ½ baguette (French bread stick); salt and freshly ground black pepper; a pinch of caster (superfine) sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

12 large whiting fillets (80-90 g/3 oz per fillet), seasoned with salt and pepper

Asia
Oceania
Japan
Australia
Sydney
Fish course
Pescatarian
Tokyo

Method

Heat the olive oil in a saucepan until it is smoking, add the tomatoes, garlic, parsley, salt, pepper and sugar and simmer for half an hour.

Scrub the mussels and remove their beards and shells. Wash them well under cold running water, then drain. Bring a saucepan of water to the boil and steam the mussels for 5-7 minutes, until they have opened.

Spread the tomato mixture on a s