Whiting fish is a cheap ingredient, no way around it. But that doesn't make it any less exciting to work with. It's not difficult to be impressive when you cook something like tuna or bass, but when you're working with ingredients that don't have the reputation of other more highly-prized fishes, it's time to be creative.
Inspired by the cuisine I experienced in New York's Casa Mono, I got to work.
Score, season, and fry off in olive oil - I made sure to continuously baste the top facing side of the fish as I fried, to make sure that the skin would be crispy. Salad of zucchini ribbons, and the freshest lemon juice vinaigrette you can manage with grocery store lemons in Toronto, this time of year. Thick slice of lemon for the fish.
Humble ingredients, but the fish is delicate, tender, and absolutely delicious. This is the kind of food I want to cook more often.