Have you ever tasted the fish whiting before? If not, this dish might nudge you in that direction. Whiting is also known as hake and it’s found in both the Atlantic and Mediterranean. In Greek, we call whiting “bakalarakia” or little cod as they are related to the larger species. The fish is mild-tasting, slightly sweet and the meat is ivory white.

With whiting being very mild, this fish will take on any flavourings you may add to it. I’ve prepared whiting in a fried dish, I’ve used it in a fish soup and today, we’re baking some whiting. The recipe has many elements of a “psari plaki” or baked fish genre of dishes that many Greek families enjoy. This one is a little more refined with the use of sliced potatoes, onions and fennel with some white wine and stock. This recipe is a two-parter but still very easy: toss the sliced potatoes with the sliced onions & fennel, herbs, olive oil and herbs.

Again, whiting takes on whatever flavours you choose very well but in keeping with the mellow anise flavour of the the sliced fennel bulb, I used the fennel fronds as my herb of choice for more of that anise flavouring. Fennel fronds are used alot in Cretan dishes and I must admit, some inspiration came from my first visit to Crete this past summer.

In keeping with the Cretan inspiration, I used Acropolis Organics extra-virgin olive oil, picked from the family’s single plot of olive trees all in view of the Sea of Crete. The freshest of fish, seasonal fennel, the best olive oil, Greek olive oil and paired with some white wine (Cretan of course). On the day I found the whiting at the market, I also spotted some live clams at a good price so I threw these into the mix as well. The clams’ liqueur complement the wine and potatoes in the dish and the end result upon plating is just too darn’ sexy to not include. If you can’t find fresh clams, mussels will do or you may simply omit.

Baked Whiting With Potato Gratin

(serves 4)

3-4 whole whiting (hake), scaled & gutted

2 medium onions, sliced

3 cloves of garlic, smashed

1 cup of sliced fennel bulb

2 Tbsp. chopped fresh parsley

2 tsp. fresh thyme

2 Tbsp. extra-virgin olive oil

1 heaping tsp. of sea salt

1/2 tsp. fresh ground pepper

+ 2 Tbsp. olive oil reserved for later

4 large Yukon Gold Potatoes, washed & sliced into 1/4 thickness

(you may choose to peel potatoes or not)

2 ripe tomatoes, sliced

1/4 cup dry white wine

1/2 cup vegetable or chicken stock

1 lb. of fresh clams, well scrubbed (optional)

2 Tbsp. of chopped fresh fennel fronds

salt and pepper to taste

1. Pre-heat your oven to 450F. Rinse your potatoes and scrub the skins well if you intend to leave them on. Slice into 1/4 inch slices and add to a large bowl along with the sliced onions and fennel, garlic, thyme, parsley, salt and pepper and olive oil. Toss to coat well and transfer to a deep baking vessel or casserole dish. Now add the wine and stock and top with your sliced of tomatoes.
2. Place the potatoes in the oven for 40 minutes our until your potatoes are golden and fork-tender. In the meantime, if not already done by your fish monger, scale, gut and trim your whiting. You may choose to lop-off the heads or not. Rinse the fish well, pat-dry. Drizzle the fish with olive oil and season with salt and pepper inside and out. Reserve until potatoes are ready.
3. When your potatoes are cooked, remove the baking vessel and crank up your oven to the broiler setting and raise the rack to one position above the middle rack. Place the fish on top of the potatoes and spread the clams around the dish. Place the baking vessel back in the oven and broil until your fish crisps up and becomes golden and the clams open up.
4. Carefully remove from the oven and top with the chopped fresh fennel fronds. Divide and serve , drizzle some more extra-virgin olive oil, a wedge of lemon and pair with a Nostos Rousanne white, from the Manousakis Winery in Chania.

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