Whiting is a small member of the cod family and very similar in flavour but is more economical and sustainable to buy than cod at certain times of year. The white flesh is firm and tender, delicately flavoured and low in fat and because they are small, it is better to have two for a generous serving. Good grilled, fried in butter or poached in wine or cider.<br> <br> Pan-fried fillets: Heat a frying pan over a medium heat and add 2 tbls of olive oil. Season the fillets with salt and pepper and add the fillets to the hot pan, skin side down and cook for 3-4 minutes. The skin should be crisp when ready, then turn and cook the other side for 1 minute. Transfer onto plates and squeeze over lemon juice. <br> <br> Baked: Put 2-4 whole whiting into an oven-proof dish, drizzle with olive oil, a little salt, lots of black pepper and a splash of cider. Cover with foil and bake for 10 minutes. Then remove the foil and add some roughly chopped coriander or parsley and cook for another 10-12 minutes or until fish is just cooked through. Pour the pan juices over the fish and enjoy with new potatoes and a tomato salad.<br> <br>