Awarded freshwater favorite among fish lovers and non-fish lovers alike for its delicate, mildly sweet flavor – making it recipe ready and easy to cook.
Medium-firm texture and flakes easily.
Boneless, skin-on, individually vacuum-packed, blast frozen.
Whitefish fillet(s)
Salt and Pepper to taste
Fresh parsley – diced
Fresh sweet onion – diced
Juice from fresh lemon
Olive oil or Soft butter
Aluminum foil
Baking sheet-pan
Step 1:
Preheat oven to 375 degrees.
Step 2:
Pat fish dry and season with salt and pepper. Place whitefish fillet(s) skin side down on foil-lined baking sheet. Brush flesh/meat side with soft butter or olive oil. (Don’t place oil on the foil – you actually want the skin to stick to the foil)
Step 3:
Sprinkle fresh parsley and fresh sweet onion generously on fillet. Cut lemon in ½ and squeeze fresh lemon juice over fillet(s) – allow cut lemon to bake alongside the fish!
Step 4:
Bake for approx. 12 min. or until meat turns a solid “white” do not flip fillet.
Remove from the oven/heat and crimp foil shut over top of fish to allow a final 2-3 minutes cooking in its own steam. You will be able to lift the fish right off the skin! Enjoy!!
NOTES:
This can also be done on the grill – simply cook on a medium-high heat and follow the same cooking instructions.
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All of our fish are caught fresh in the Great Lakes and frozen the same day to ensure you are getting the highest quality fish.
