Stuffed Baked Whiting

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Very tasty dish. There were a lot of ingredients to keep track of, but not to difficult to put together. I just loved the taste of the crispy bread crumbs and the soft, salty fish. I used a pretty cheap wine, the wine tasted much better after being baked with the fish. I expected my whole apartment to smell like fish afterwards, but it didn't. Best part of the clean up was not having to need an air purifier. I like fish, but don't make it often. With this recipe I'll need to make it more often!

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Like a previous commenter, I was not a huge fan of whiting. My husband bought it mistakenly after he couldn't find cod. It is a very "fishy" fish, smelling more like a sardine. I tried frying a batch with the Neely's beer batter--a definite no-no for this fish. However, I tried this recipe, covering the whiting fillets with the stuffing rather than following the recipe exactly. Also, I used cooking sherry as I had no white wine on hand. Excellent. I hope my husband makes the same "mistake" again!

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I used the whiting fish as described in the recipe, but with a slightly different approach. Instead of stuffing the fish, I had the fish cut differently and used it as a topping. I spread the mixture on the flesh of the fish as a topping and baked it that way. It had a wonderful flavor and as the recipe mentioned, I had to add just a few more teaspoons of olive oil in order for the filling to remain moist. I served this fish with lemon spaghetti (wonderful also and they complimented each other perfectly. Throw in a bottle of light white wine...perfect dinner for my wife and myself!

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I used this stuffing for a different type of fish, but it was dry & I had to add lots of additional oregano, thyme,pepper & lemon zest to give it any flavor at all.

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Fabulous flavors! A beautiful and elegant fish to serve guests but now a family favorite here, too.