Merlani, also known as Moletti: Whiting

Merlani belong to the group of cod-like fish, which is actually much more numerous in the Atlantic than it is in the Mediterranean (cod, for example, don't frequent the Mediterranean at all). But we do have whiting, which are delicately flavored -- some would say rather tasteless -- and light and easy on the digestion. In other words, a good fish to enjoy if you're either recovering from a bug or overate the day before. As a general rule it's good fried or baked.

Or you could enjoy this Sicilian recipe:

Whiting Palermo Style, or Merlani alla Palermitana

To serve 4:
2 1/2 pounds (1.2 k) whiting, cleaned and filleted (instructions, if need be)
3 salted anchovies, boned, heads and tails removed, and mashed
1/3 cup (80 ml) olive oil
1 cup bread crumbs
Freshly chopped oregano to taste
The juice of two lemons
Salt and freshly ground pepper

Preheat your oven to 360 F (180 C)

Combine all the ingredients except the filets and mix well.

Lightly oil an oven pan and lay the fish filets out in a single layer. Sprinkle the herb and breadcrumb mixture over them and bake for about 15 minutes. Serve at once.

Note: This will also work well with mildly flavored fish steaks and other kinds of fish.

How to Select Fresh Fish
How to Serve a Whole Fish at Table
Other Fish Recipes