Original France name: Merlans Bercy
Place of origin: Paris & Ile-De-France
Whiting fish is a fish with a white, delicate and tender flesh that can be prepared different ways. It is also known is merlan.
The fish should be cooked very fresh. Whiting fish mostly caught in the Atlantic. It prefers cold water and it is the best in the winter months. Unfortunately, recent times Whiting has become rare in the Mediterranean.
Mostly dishes with whiting fish are quite simple to cook. Bercy whiting recipe is a good example of everyday Parisian dinner.
Ingredients (serves 2)
Preparation time – 10 min
Cooking time – 15min
2 whiting fish, each weighting about 350 g (or 4 small fishes of 175 g each)
5 tablespoon of fresh parsley, chopped
75g shallots, chopped
125 g (1/2 cup) butter
salt and freshly ground pepper
150 ml (2/3 cup) dry white wine
125 g fresh mushrooms (small sized mushrooms)
1 bay leaf
Rinse and clean the whiting.
Preheat the oven to 180◦C (350 ◦F).
Finely dice the parsley and the peeled shallots. Mix 2/3 volume of the parsley and shallots with half of butter, add salt and pepper and make a puree. Then stuff the fish with the mixture.
Butter the oven-safe dish, place the whiting on the top, add salt, pepper and a little bit butter.
Saute the mushrooms in the remaining butter for 2-3 minutes, then add them to the whiting with the wine and bay-leaf.
Bake the fish in preheated oven to 180◦C (350 ◦F) for 15 minutes basting all the time. Serve immediately.