Whiting Fish Recipe
Whiting Au Gratin

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A whiting fish recipe that lifts it out of the ordinary.

Whiting is a relatively cheap fish but is very tasty.

It is very similar to cod and haddock in taste, texture and appearance but the fish are smaller, so the fillets tend to be smaller. It is a cheaper fish, like coley but not so 'fishy' in taste and smell. It has all the health benefits, being low in fat and high in protein

It makes makes a good alternative to any recipe where white fish is called for. You can normally buy it frozen too. It makes a good addition to a fish pie mix, along with some smoked fish, some chunks of salmon and perhaps a handful of shrimp/prawns.

Whiting Au Gratin: A Cheesy Delight

4 whiting fish fillets - deboned and skinned
glass white wine (or fish stock or water for a cheaper option)
chopped parsley for freshness
lemon juice for zest
fresh ground black pepper for seasoning
1 tbspn oil (olive for healthier option)
4 oz (100g) sliced mushrooms
4 oz (100g) fresh breadcrumbs - you could have gluten free if required
6 oz (150g) hard cheese - finely grated
olive oil

Instructions:

Preheat your oven to Gas Mark 4, 350F or 180C.
Lightly grease an ovenproof dish. Arrange the whiting fillets, add the white wine or stock parsley, a squeeze of lemon and a few twists of pepper.
In a skillet (frying pan) heat the oil and saute the mushrooms until tender. Add them to the dish containing the whiting.
Mix the breadcrumbs and cheese together in a bowl and pile this mixture onto the fish - making sure it's covered.
Drizzle some olive oil over the topping to ensure a moist and golden crust.
Bake in the oven for about 30 minutes or until the topping is golden and crispy.

I would serve this with some buttered new potatoes and green beans and cauliflower cheese or leeks in white sauce. It does need some sauce with it or it will be a very dry meal - see the Cook's Notes box below.

The sauce with the vegetables and butter with the potatoes, will make the main dish much moister. If you had an apple crumble for your dessert, you would serve custard, cream or ice cream with it - think of this as a 'whiting crumble' and you'll see what I mean about the sides you should serve with it.

Or a cheese sauce would make a good addition to the whiting - maybe a portion of herb butter melting over the breadcrumbs would make it perfect!

Cook's Notes

The cheese and breadcrumb topping is luscious and tasty but can be a bit 'dry' for some tastes.

The only liquid in this dish will be from the wine and the few juices from the cooking mushrooms. I would recommend serving a 'saucy' side with this - that can be potatoes or vegetables or you could make a separate sauce to go with it.

There is an issue of Seafood Recipe News where I wrote specifically about 'sides to serve with fish' which I recommend you have a browse through if you need some inspiration as to what to serve with this whiting fish recipes. Go to the bottom of the page where I summarise the tips.

Whiting is suitable for all types of cooking - anything you'd use cod or haddock for, you can do with whiting. It's available most of the year, and is excellent value for money. There have been some issues over it. For a long time, it was used as animal food or fish bait, as it was considered a low yield catch. Compared to cod, it is tiny! However, as the cod/haddock sustainability arguments go on, it was caught and sold more frequently, then there was an issue with it being overfished - naturally. The current position (in the 2020s) is that it is a sustainable fish but it is being monitored by the MSC (Marine Stewardship Council) as there is a danger of overfishing due to there being no official quotas.

This is a lovely chart showing the seasonal aspect of seafood at this link to Flying Fish Seafoods. It gives you alternatives too - I hope the link stays live as it's so useful :-( out of my control if it doesn't I'm afraid.

These would all adapt from cod to a whiting fish recipe - they are interchangeable

Cod with Tomato Sauce

Warm Cod Salad

Baked Cod in Foil

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