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- 4 large or 8 small whiting fillets, skinned
- Flour, for dredging
- 2 tablespoons vegetable oil
- 2 tablespoons chopped garlic
- 1/4 cup lemon juice
- 1/4 cup sherry or chicken stock
- 1/4 cup grated Parmesan
- Cooked asparagus spears, for garnish
Preheat the oven to 350 degrees F.
Lightly coat the whiting fillets with flour.
Heat the oil in an ovenproof skillet. Brown the fish for 2 minutes on each side. While the fish is cooking, add the chopped garlic, lemon juice and sherry or chicken stock. Let that cook down for a moment. Sprinkle the Parmesan over the fish and put the entire pan into the oven for 5 minutes.
Remove the pan from the oven, add the cooked asparagus spears and return the pan to the oven to heat through for a moment more.
Place the asparagus on a serving plate next to the fish and cover with the garlic and lemon juice pan drippings.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
232 calories; 10g total fat; 87mg cholesterol; 207mg sodium; 6g carbohydrates; 0g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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