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
Servings: 4

  • 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
  1. Preheat oven to 190°C (375°F).
  2. Rinse and pat the fish dry with paper towel. Place on a greased, parchment paper- or foil-lined baking sheet.
  3. Season the fish with ½ teaspoon (2.5 mL) of the salt and ½ teaspoon (2.5 mL) of the black pepper.
  4. In a skillet, melt about half of the butter. Add the onion and gently cook for 2 minutes.
  5. Add the thyme, lemon juice, salt, pepper, bread crumbs, and the rest of the butter. Allow the butter to melt. Mix well.
  6. Sprinkle the topping over the fish and bake for 12 to 15 minutes.
  7. 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).
Report a problem or mistake on this page
Please select all that apply:

Thank you for your help!

You will not receive a reply. For enquiries, contact us.

Date modified: