We got a great deal on whiting filets ($2/lb), and I was going to use a recipe I usually use for cod, but I decided to use some things we had around the kitchen instead. This was excellent; even my fish-hating older son loved it.
1 lb. whiting filets
1/4 cup gluten-free breadcrumbs
1/4 cup grated Romano cheese
1 Tbsp butter or ghee
juice of 1/2 lemon
1/4 cup chopped flat-leaf parsley
1/8-1/4 cup olive oil
3 garlic cloves, minced.
Mix together breadcrumbs, cheese, and freshly ground pepper. Dip both sides of fish in bread mixture. Heat butter in a skillet. Cook fish on both sides until slightly browned. Mix together lemon juice, parsley, garlic, and olive oil. Pour over fish and cook until fish is cooked though and lemon mixture has had time to soak into the fish a little (it should be almost cooked through if not already when you pour it over).
This post is part of the Pennywise Platter Blog Carnival.