Baked Garlic Whiting Fish Recipe

There are times when I am in a dilemma when choosing recipes for the blog. Since I appeal to a very wide audience, my recipes meet people with very different wishes and opinions, and naturally their reactions are different. If we focus on the oven-baked whiting with garlic, this recipe is too simple to be worth sharing for some, but it can be a lifesaver for those who are not very knowledgeable about fish.

So far, I have received many different criticisms on similar issues. One of these that I remember was about my video on how to use a muffin mould. Someone said that they found it pointless for me to make a detailed video on this subject and that I could explain this in any muffin recipe. But there was something they ignored. Someone who needs this information would not know that I gave such information in the apple cinnamon muffin video. Technology is not yet advanced enough to search within videos. There must be a title or article on the subject so that it can be found when searching on Google or the blog, so that the searches will yield results. For this, even though the subject is simple, it is necessary to share a separate article technically.

I take this into consideration when choosing a recipe. For example, in anchovy or sardine recipes, I could write "You can cook whiting in the same way." But if I do this, your chances of finding it in searches will decrease significantly. Because anyone who wants to cook whiting will not search for anchovy recipes. I don't have a baked garlic anchovy recipe anyway. But if you wish, you can also cook anchovies or sardines this way.

I didn't take the juice of the dish for the photo, but such a delicious juice accumulates at the bottom of the tray that I can't get enough of the bread dip.

By the way, even if you use greaseproof paper on the tray, the tray will be covered with the juice anyway, as it releases a lot of juice while cooking and all of it does not evaporate. So, although the choice is up to you, in my opinion, putting greaseproof paper on the tray would be a waste.

Whiting is a fish that can be cooked very easily. Again, the choice is up to you, but you do not need to wait for the top to brown. The whiteness of the fish meat inside is an indication that it is cooked. You can easily see the inside through the oven glass as it will crack in places. But the ingredient in the recipe that should concern whether it is cooked or not is not the fish, but the vegetables. Therefore, even if the fish seems cooked, I recommend you to check whether the vegetables are cooked by inserting a fork or knife into them.

Enjoy the recipe...

Enjoy your meal...