Great Lakes Whitefish Recipe

Preheat and dry fish

Preheat broiler to high (or prepare a heavy cast-iron skillet for blackening over medium-high heat). Pat the whitefish fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Cut the lemon in half; reserve wedges for serving and slice one half for finishing if desired.

Prepare spice blend (if blackening)

In a small bowl combine paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne, black pepper, and 1 tsp kosher salt. Mix well. Melt 2 tbs unsalted butter in a small cup for brushing.

Toss the halved potatoes with 1 tbs olive oil, 1/2 tsp kosher salt and 1/2 tsp black pepper. Spread on a rimmed baking sheet in a single layer cut-side down. Roast under the broiler about 10 minutes until they begin to brown and are fork-tender (alternatively roast at 425°F/220°C for 20–25 minutes).

While potatoes start, toss asparagus, cherry tomatoes and red pepper with the remaining 1 tbs olive oil, 1/2 tsp kosher salt, 1/2 tsp black pepper and optional lemon zest. After potatoes have partly cooked (or with 10–12 minutes left if roasting conventionally), add the vegetables to the sheet pan in a single layer and return to broiler/oven until asparagus is tender-crisp and peppers are softened, about 6–8 minutes under broiler or 10–12 minutes at 425°F.

Remove vegetables from oven and keep warm. Transfer to a serving platter or keep on the baking sheet if broiling the fish on the same rack.

For broiling: brush both sides of each fillet with 2 tbs olive oil (total for all fillets as listed under Fish). Place fillets skin-side down on a lightly oiled broiler pan or sheet pan fitted with a rack about 4–6 inches from the broiler element. Broil 6–10 minutes depending on thickness (about 1-inch thick fillet will take ~6–8 minutes) until the fish flakes easily with a fork and has light browning on top. Do not overcook—internal temperature should reach 145°F (63°C).

When fish is done, squeeze a little lemon over each fillet and sprinkle with chopped parsley. Serve immediately with roasted vegetables and lemon wedges.

For blackening: heat a heavy cast-iron skillet over medium-high until very hot (the pan should be smoking slightly). Lightly brush each fillet with melted butter and press both sides into the prepared blackening spice so a thin crust adheres.

Add 1 tsp neutral oil to the hot pan, then carefully place fillets in the skillet (do not crowd; cook in batches if necessary). Cook 2–3 minutes without moving until a dark brown crust forms, then flip and cook another 2–3 minutes until cooked through and flaky. Reduce heat slightly if spices begin to burn.

Transfer to a plate, squeeze lemon over the fillets, garnish with parsley, and serve with the roasted vegetables and lemon wedges.

Arrange vegetables on plates or a platter. Place a fillet on each portion. Add lemon wedges and additional chopped parsley. Taste and adjust with extra salt, pepper, or lemon as desired.

Leftovers: refrigerate fish and vegetables in airtight containers for up to 2 days. Reheat gently in a 300°F oven until just warmed to preserve texture.