Getting through the mountain of parsley

I wrote last week about my attempt at curbing the wild ways of the parsley growing in – or should I say taking over – the vegetable garden.  With the mountain of parsley I pulled out I made a big batch of parsley pesto which filled two jars and covered with a little olive oil will be a handy addition to the pantry for those nights when things have not gone to plan and I need a super fast, healthy and delicious dinner – oh wait that’s every night, perhaps it won’t last all that long after all.

I’ve also been reading quite a bit about parsley – some turning up in odd places – over at the Suburban Tomato where Liz thinks parsley is a must in just about every meal, a woman after my own heart.  So in light of all the parsley praising I thought I’d share another of my favourite parsley recipes (be warned this is no weight watchers meal!).

Whiting in Sour Cream with Tomato and Parsley

2 Whiting fillets (or any white fish fillets)
knob of butter
salt and pepper
2 medium tomatoes
2 tablespoons chopped parsley
150ml sour cream
100g Gruyere cheese, grated

Melt butter in a shallow serving dish under the grill.  Remove from the grill and put the fish in, turning so that the buttered side is up, then sprinkle with salt and pepper.  Grill for 2-3 mins.  Meanwhile chop the tomato finely, place in a bowl and combine with herbs, sour cream and and 3/4 of the cheese.  Spoon the mixture over the fish, sprinkle with remaining cheese and return to the grill for another two mins, until bubbling. Serve immediately and enjoy.  Tonight I teamed this with sauteed broccoli and asparagus and potato wedges.