Baked whitebait with caper tomato salsa
A departure from the ubiquitous whitebait fritters, these individual bakes are set off with a fresh salsa to bring out the flavour of the fish.
- Preheat oven to 160C. Combine the salsa ingredients and let steep for at least 15 minutes.
- Grease 4 ramekins with butter. Gently whisk the eggs and cream, season then gently fold through the whitebait.
- Pour into the ramekins and bake for 20 minutes or until just set. Serve with the salsa.