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Michigan Baked Whitefish
- Easy
- 35 min
- roughly 2 of 4 for cost
Leads with richness that coats and comforts, acid holding everything up to the light, lifted green at the very end.
Ingredients
- 4 Great Lakes whitefish fillets, about 180g each
- 55g butter, melted
- 2 tbsp lemon juice
- 100g cracker crumbs
- 2 tbsp parsley
- 1/2 tsp paprika
- Salt and pepper
- Lemon wedges
Allergen screen
Found: gluten · dairy · fish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Pat the fillets dry, season, and lay skin-side down in a buttered dish.
- Toss the cracker crumbs with the melted butter, parsley, and paprika.
- Squeeze lemon over the fish and pack the crumb topping on.
- Bake at 200C for 12-15 min until the crumbs are gold and the fish flakes. 15 min
- Serve at once with lemon.
At the Table
- The Pour
- Vermentino or Sauvignon Blanc
- Also Right
- Albariño
- From the Taps
- Witbier
- Zero-Proof
- Sparkling water with citrus
Lean fish, bright acid, done: coastal whites built beside the same boats; the fresher the fish, the leaner the pour.
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