Whiting Recipe

Prep the fish

Pat the whiting fillets dry with paper towels. Place them in a shallow dish or tray large enough to hold them in a single layer.

Whisk together lemon juice, olive oil, minced garlic, sea salt, black pepper, and paprika in a small bowl. Pour the marinade over the fillets, turning gently to coat both sides. Let sit at room temperature for 10–15 minutes or refrigerate for up to 30 minutes. Remove from fridge 10 minutes before cooking to take the chill off.

Prepare the coating

In a shallow plate, combine the flour, cornmeal, 1/2 tsp salt and 1/4 tsp black pepper. Lightly dredge each marinated fillet in the mixture, shaking off excess. This step is optional if you prefer simply pan-seared or baked fish.

Pan-sear the fillets

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 3 tbsp vegetable oil and warm until shimmering but not smoking. Add fillets in a single layer (do not crowd the pan). Cook 2–3 minutes on the first side without moving, until the edges turn opaque and the coating is golden. Carefully flip and cook 1.5–3 minutes more, until the fish flakes easily with a fork and the internal temperature reaches 60°C (140–145°F). Transfer fillets to a warm plate.

If cooking without coating, heat 1–2 tbsp oil and sear fillets 2–3 minutes per side until just opaque and flakes easily.

Make the butter-caper sauce

In the same skillet over medium heat, reduce heat to medium-low and add 2 tbsp butter. When melted, add the drained capers and stir for 30–45 seconds to warm and release flavor. Scrape up any browned bits from the pan with a wooden spoon and swirl into the sauce. Taste and adjust seasoning with a small pinch of salt or a squeeze of lemon if needed.

Return the cooked fillets to the skillet for 20–30 seconds to warm in the sauce (optional). Spoon sauce over the fillets, sprinkle with chopped parsley, and serve immediately with lemon wedges on the side.