Baked whiting fillets make a healthy and quick meal. This whitefish can be served with sautéed vegetables, rice, potatoes and other side dishes. Whiting is a relative of the cod, so it has a delicate flavor. When baking whiting fillets, you can season them with any of your favorite spices including paprika, garlic powder, salt and pepper. You can also stuff the whiting fillets before baking.
Things You'll Need
Oil or cooking spray
Prepared stuffing (optional)
Preheat your oven to 400 degrees Fahrenheit.
Grease your baking dish. You can use oil or cooking spray.
Season the whiting fillets with salt and black pepper to taste. Add a dash of paprika, garlic powder and any other spices you like. If you want to stuff the whiting fillets, divide the prepared stuffing and spoon it into the sliced fillets. Secure the fillets closed with toothpicks. You also can bake the whiting fillets with the stuffing on top.
Place the whiting fillets on the greased baking dish, and put it in the oven. If you are not stuffing the whiting fillets, bake for 15 to 20 minutes or until they are opaque and flake easily with a fork. If you are stuffing them, bake for 10 to 20 minutes longer, depending on the recipe you're using. Follow the recipe's instructions.
Squirt lemon juice on top of the baked whiting fillets before serving.
Whiting fillets also can be baked in white wine.
Brushing the whiting fillets with melted butter before baking enhances the delicate flavor of the fish.
For crunchier baked whiting fillets, combine Italian breadcrumbs and grated cheese in a shallow bowl. Dip each fillet in the breadcrumb mixture, and place it in the greased baking dish. Bake at 425 degrees Fahrenheit for about 20 to 25 minutes. When the breading is crispy and the fish flakes easily with a fork, your baked whiting fillets are done.
If you don’t like the taste of over-baked fish, start testing the whiting fillets after they’ve been in the oven for 7 to 10 minutes. Use your fork or the tip of a small knife to look inside the interior of the fish. A perfectly baked whiting fillet will be opaque in the middle. Some chefs don’t like to wait until the fish flakes, because by this point, the fish already has lost much of its moisture and the taste is bland.