Preheat the oven to 210F. In a small bowl mix together the bread crumbs, eggs, 1/4 cup of the crÅme fraöche, the herbs, salt and pepper. Fill each whiting with the stuffing. Place each whiting on a separate piece of foil large enough to enclose it. Put 1 tablespoon of crÅme fraöche and 1 tablespoon of white wine on each fish. Season with salt and pepper. Seal the edges of the foil around the fish to make a package. Bake for 15 minutes. Serve with rice, lemon wedges, and hot melted butter.
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6 whole whiting or trout, 8 oz each, cleaned
2 cups fresh bread crumbs
3 eggs, beaten
1/2 cup + 2 tbsp crÅme fraöche
3 tbsp chopped fresh parsley
3 tbsp chopped fresh chives
3 tbsp chopped fresh tarragon
6 tbsp dry white wine
salt, pepper
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15
mn
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15
mn
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12 whiting fillets can be substituted for the whole fish.
