Baked Whiting

My baked whiting recipe is deceptively simple, but the results feel restaurant-worthy: tender, flaky, and dressed in melted butter and fresh dill. It’s the perfect healthy dinner. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 9

Total Time 14

Servings servings

Calories 225kcal

Author Arman Liew

Ingredients

4 whiting fillets 4 ounces each
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter melted
2 tablespoons fresh dill chopped
1 lemon thinly sliced

Instructions

Preheat the oven to 375°F (190°C).
Pat dry the whiting fillets and season both sides with salt and pepper.
Whisk together the melted butter and chopped dill.
Cut a large sheet of parchment paper (13-14 inches) and fold in half.
Place the seasoned whiting fillets on top. Spread the lemon slices over the top, then drizzle the butter and dill mixture. Wrap the parchment paper to form a parcel.
Bake the whiting for 7-10 minutes (8-9 minutes is my sweet spot), or until the fish is flaky and tender. You can also check the internal temperature and aim for 145°F.
Remove the baked whiting from the oven and rest for a few minutes before serving.

Video

Notes

Whiting substitutes: Tilapia, hake, or pollock.
Frozen whiting fillets: Let them thaw overnight or submerge in water for 30 minutes. I don't recommend cooking from frozen: the fish steams from the excess moisture and looses flavor.
Leftovers: Keep in the fridge for 2-3 days or the freezer for up to 3 months.

Nutrition