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Bread-crusted King George whiting with ratatouille

Karen Martini
Karen Martini

This is such a simple but delicious dish. The buttery, garlicky bread toasts off to a golden crust and is a perfect foil for the gently cooked fish and zesty lemon.

Bread crusted King George whiting with ratatouille. Karen Martini RATATOUILLE recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Caroline Velik. Photographed May 28, 2013. The Age Newspaper and The Sydney Morning Herald.
Bread crusted King George whiting with ratatouille. Photo: MARINA OLIPHANT


1 unsliced loaf of white bread (stale will be easier to handle), crusts removed

120g butter

Salt flakes

Freshly ground black pepper

1 clove garlic, finely grated

1 lemon, zested

4 large fillets King George whiting, pin-boned and trimmed, skin on

1 handful parsley leaves, chiffonade

1/2 recipe ratatouille, warmed (recipe here)



1. Using a sharp serrated knife, cut four slices, each about half a centimetre thick, along the length of the loaf - this may seem a little difficult at first, but a sharp knife, stale bread and a little patience will get you there.

2. In a small saucepan, melt the butter, season well and add the garlic and lemon zest, and mix. Generously brush the butter onto one side of each slice of bread, lay the fish fillets on top, skin-side down pressing firmly. Trim the excess bread from around the fillets, and brush the flesh of the fish with butter. Flip over the entire thing so you can brush the underside of the bread generously with butter. Sprinkle the parsley on this side (the bread side).

3. Heat a non-stick frying pan over a medium heat and fry the fillets bread side down for about 4 minutes (take care; don't let the bread burn), then flip over briefly to finish the cooking and remove from the pan. Serve with the warm ratatouille and a good squeeze of lemon.


Main ingredient:
Family meals, Midweek dinner

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