I put it on tin foil, add a little olive oil, lemon juice and dill then put it under the grill. This is good for Lemon Sole, Grayling,Plaice,Turbot etc.,
I don't eat Whiting as where I was brought up in Liverpool it was always referred to in the Fish Market as "invalids fish" as it was bland and very mild on the stomach, that has always put me off eating it.