Whiting are ocean-dwelling fish that are sometimes called mullet or southern kingfish. They are fished for sport as well as commercially in the warm waters of the Gulf of Mexico and the Atlantic Ocean. You can buy whiting fillets fresh or frozen at your local supermarket. Because whiting fillets are small and not oily, they defrost and bake rapidly in the oven, making them a good meal for a busy weeknight.
Preheat the oven to 400 degrees Fahrenheit.
Tear the aluminum foil into four large pieces, at least 12 inches by 12 inches.
Place 1 tbsp. olive oil in the center of each piece of foil, and lay a frozen whiting fillet on top of the oil. Cover each fillet with the minced garlic and add salt and pepper to taste.
Close the foil packets by gathering two opposite sides and rolling them together. Then roll each open end closed, making a packet.
Place the packets on the oven rack, and bake them for 15 to 20 minutes.
Take one packet out of the oven and check it. The whiting is ready when it is opaque all the way through and flaky.
Take all the packets out of the oven and open them. Transfer the fish to serving plates with a spatula and garnish them with parsley.