Bob Hart's King George whiting

Port Phillip Bay is alive with King George whiting at the moment. So if you fish, get on out there and catch some. It’s easy. And it’s wonderful

Then, carefully fillet a fish per person - remembering that whiting fillets have an irritating row of bones, dead centre, at the thick (head) end. You can feel them. Cut then out by removing the thin strip of flesh that contains them. Then you are ready to go.

Try cooking it meuniere: it is delicious, and also easy. Simply dust the fillets in seasoned flour. Splash some EV olive oil into a hot pan, then add a knob of butter. When it melts and foams, add the fillets and cook, carefully, for a few minutes a side on fairly high heat. The fish should be crisp and golden on each side when you remove it to a hot plate.

Pour off the fat, wipe the pan with kitchen paper, add a good knob of butter, a handful of chopped parsley and a good squeeze of lemon. Cook, stirring, until the butter begins to darken, then pour over fish. Simple as that – and just about the perfect meal if you serve it with some of the kipfler potatoes in the shops at the moment and some fresh peas or French beans. And a bottle of something white, chilled and fragrant. Riesling, perhaps?