Whiting with dill, carrots and celery

This recipe is adapted from our Rick’s classic Taste of the Sea book and you can try it on our charity lunch menu at The Seafood Restaurant in Padstow, supporting Children’s Hospice South West, available 16th January – 15th February.

Rick says: “These are thin slices of fish which are cooked very quickly in a little vegetable oil, so quickly, in fact, that they are still underdone in the middle and are therefore moist when served.”

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