MEow writes:

>Today I went shopping for making some of the soups which some of you
>have posted. While at the supermarket I found a packet with two fresh
>fillets of saithe/coalfish, weighing combined a bit less than 0,5 kg,
>or approximately a pound.

This one stumped me so I had to look it up. Turns out it's a EuroFish, not
Merkin. Related to pollack and from the looks of it it's similar in appearance
to what folks on the Outer Banks of NC call southern kingfish.

>This kind of fish is maybe the cheapest fish around here, as it can be
>caught in the local waters. I recall that I like the taste of it, and
>I don't want to "deafen" it with something very strong tasting. I'd
>appreciate tips and recipes.

I googled on coalfish +recipe and came up with a bunch - here's the URL for one

http://www.angling.ukf.net/recipe/coalfish.htm

But if the taste is similar to pollack and/or southern kingish, I'd recommend
baking it in a tin foil wrap after seasoning with salt, pepper, melted butter
and a bit of sweet paprika dusted over the top. On the size of the fish (I'm
assuming filets?) one pound should take no more than 20 minutes in a 350 oven.

If it's a whole fish, remove the gills (and head if you like), remove the skin
or not, as you prefer. Over on this side of the pond most of the pollack
family are skinned and served as filets or steaks.

Best,

Marc