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.

Bakes

1 Tbsp	Butter
3	Eggs
200 g	Whitebait (Main)
2 Tbsp	Cream
1 to taste	Salt & freshly ground pepper

Salsa

1	Tomato, seeded and diced (Main)
2 tsp	Capers, rinsed and finely diced
1	Red onion, (small), finely diced (Main)
1 tsp	Lemon, zest
1 Tbsp	Sherry vinegar
2 tsp	Olive oil
2 tsp	Parsley, finely chopped

Directions

1. Preheat oven to 160C. Combine the salsa ingredients and let steep for at least 15 minutes.
2. Grease 4 ramekins with butter. Gently whisk the eggs and cream, season then gently fold through the whitebait.
3. Pour into the ramekins and bake for 20 minutes or until just set. Serve with the salsa.