Entree: United States – Great Lakes United States (Michigan) – Whitefish Dinner

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 4 whitefish fillets, approx. 6 oz (170 g) each, skin-on, pin-boned (approx. 24 oz / 680 g total)
- 3 tbsp (45 ml) olive oil, divided
- 1.5 lb (680 g) baby potatoes, halved
- 3 tbsp (42 g) unsalted butter, divided
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- 2 cloves garlic, minced (about 6 g), divided
- 1/2 cup (50 g) panko breadcrumbs
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (4 g) fresh dill, chopped (optional but traditional)
- 1 tsp (5 g) fresh thyme leaves or 1/4 tsp (1 g) dried thyme
- Salt: 1–1 1/2 tsp (6–9 g), divided
- Freshly ground black pepper: 1/2 tsp (1 g), divided
- 12 oz (340 g) green beans, trimmed
- 1/3 cup (35 g) sliced almonds, toasted
- 1 tbsp (15 ml) white wine or additional lemon juice (optional for pan deglaze)
- 1/4 tsp (1 g) red pepper flakes (optional)

Instructions

Short Description:
A classic Michigan-style whitefish main course: mild, flaky lake whitefish baked with lemon and fresh herbs, served with roasted garlic baby potatoes and sautéed green beans with toasted almonds for a complete meal.

Regional Notes:
This Great Lakes (Michigan) version highlights locally caught whitefish baked with lemon, butter, and herbs rather than heavy sauces or frying. The preparation preserves the fish's mild flavor and flaky texture typical of Michigan whitefish, and pairs it with simple roasted potatoes and green beans for a balanced, home-style entree.

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil a roasting pan.
2. Toss the halved baby potatoes with 2 tbsp (30 ml) olive oil, 1 clove minced garlic, 1/2 tsp (3 g) salt and 1/4 tsp (1 g) black pepper. Spread cut-side down on the prepared baking sheet. Roast in the preheated oven until tender and golden, about 25–30 minutes, shaking pan once halfway through.
3. While potatoes roast, combine the panko, lemon zest, 1 tbsp (14 g) melted butter, 1 tbsp (15 ml) olive oil, 1 tbsp (8 g) parsley, 1/2 tbsp (2 g) dill (if using), and a pinch of salt and pepper in a small bowl. Set breadcrumb mixture aside.
4. Reduce oven to 400°F (200°C). Pat the whitefish fillets dry and place them skin-side down on a lightly oiled baking dish or rimmed baking sheet large enough to hold them in a single layer.
5. In a small bowl, whisk together 2 tbsp (28 g) softened butter, 1 tbsp (15 ml) lemon juice, remaining minced garlic (about 1 clove), thyme, 1/2 tsp (3 g) salt and 1/4 tsp (1 g) black pepper. Spread or brush this lemon-herb butter evenly over the tops of the fillets.
6. Press the panko-lemon-herb mixture onto the buttered tops of the fillets in an even layer. Drizzle a tiny bit of olive oil over the crumbs if desired to help browning.
7. Place the fish in the oven and bake at 400°F (200°C) until the fish is opaque and flakes easily with a fork, about 10–12 minutes depending on thickness. If you prefer a browned crust, broil on high for 1–2 minutes at the end, watching closely to avoid burning.
8. While the fish bakes, heat a large skillet over medium heat. Add 1 tbsp (14 g) butter. When melted, add the trimmed green beans and sauté 4–6 minutes until bright green and tender-crisp. Add 1 tbsp (15 ml) lemon juice or white wine, a pinch of salt, the red pepper flakes (if using), and cook 1 more minute to deglaze.
9. In a small dry skillet over medium heat, toast the sliced almonds, stirring, until fragrant and lightly golden, about 2–3 minutes.
10. Transfer roasted potatoes to a warmed platter and toss with a little extra butter or a drizzle of olive oil and a sprinkle of parsley. Plate each serving with a whitefish fillet, a portion of potatoes, and a heap of green beans. Sprinkle toasted almonds over the green beans and garnish fish with extra lemon wedges and remaining chopped parsley.
11. Serve immediately. Leftovers: refrigerate fish and sides separately in airtight containers up to 2 days; reheat gently to preserve flakiness.