Baked Whitefish with a Lemon and Thyme Topping
Whitefish is a lean fish that benefits from the added flavours of a topping. Rainbow Trout, Northern Pike and Walleye would also be delicious cooked this way. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
- 2 lbs (900 g) Whitefish fillet (or Rainbow Trout, Northern Pike, or Walleye)
- 1 tsp (5 mL) salt, divided
- 1 tsp (5 mL) ground black pepper, divided
- ¼ cup (60 mL) butter
- 1 small onion, finely chopped
- ½ tsp (2.5 mL) dried thyme
- 1 tsp (5 mL) lemon juice
- ½ cup (125 mL) bread crumbs
- Optional: lemon wedges and fresh chopped parsley
- Preheat oven to 190°C (375°F).
- Rinse and pat the fish dry with paper towel. Place on a greased, parchment paper- or foil-lined baking sheet.
- Season the fish with ½ teaspoon (2.5 mL) of the salt and ½ teaspoon (2.5 mL) of the black pepper.
- In a skillet, melt about half of the butter. Add the onion and gently cook for 2 minutes.
- Add the thyme, lemon juice, salt, pepper, bread crumbs, and the rest of the butter. Allow the butter to melt. Mix well.
- Sprinkle the topping over the fish and bake for 12 to 15 minutes.
- Serve immediately with lemon wedges and chopped parsley, if using.
- Chill leftovers for up to 3 days in the fridge.
- To freeze, let it cool, then transfer fish to food safe containers, removing all excess air, and freeze for up to 3 months. When ready to use, thaw in fridge overnight and heat to serving temperature (165°F/74°C or higher).
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