When my family and I came to the US in the late 50's, we purchased Whiting from a street vendor. The cost was 4 lbs. for $1.00. As immigrants, we were mocked for eating cheap fish. Today, I still like its delicate, mild flavor, and firm textured white flesh. I poach, bake, broil, and panfry it. Great value and good source of protein.
Buy whiting from a reputable fish store. Whiting should smell fresh, clean and oceanic. The flesh should be clean and translucent looking and the color good. For whole fish, the eyes should be well rounded and clear, not sunken, dry and cloudy. The gills should have good vibrant color.
|Whiting arranged in baking dish and ready to bake|
1 lb. fresh whiting or fillets
1/2 lg. green or red pepper, chopped (I prefer hot)
1 clove garlic, minced
1/4 cup olive oil
3 tbsp. snipped parsley
1/2 tsp. salt
Dash of pepper
Place fish in a baking pan. Add salt, pepper, garlic and parsley and oil. Bake in a pre-heated oven at 350 degrees for 30 minutes. To add crispness, place pan under a broiler for 5 to 7 minutes.
Images: ©2010 - La Casa e Il Giardino -picasaweb