Fresh Herb Whitefish and Potato Bake

Fresh Herb Whitefish and Potato Bake
Servings: 2
Olive oil spray
1 side of lake whitefish (about ½ pound)
1 to 2 teaspoons each of fresh parsley, rosemary and chives
1 to 2 medium potatoes
Garlic to taste, fresh or dried

Place fish skin-side down on non-stick baking pan or regular baking sheet sprayed with olive oil. Crush parsley, rosemary and chives together and sprinkle on fish. Leave uncovered. Microwave potatoes until just done, slice and place on baking pan next to fish. Spray layer of olive oil on potatoes and sprinkle with garlic. Bake at 450 °F for 10 minutes. Fish is done when thickest part of the fillet closest to the skin has turned from clear translucent to solid white. Remove immediately if done or check every 2 minutes. Recipe adapted from The Fishmonger’s Wife, Muskegon, Michigan. Retrieved from

Information on Great Lakes Whitefish

Great Lakes lake whitefish is the primary catch for Michigan commercial and tribal-licensed anglers. A native fish abundant in the Great Lakes, lake whitefish is known for its flaky texture. It can be grilled, baked, broiled, pan fried, deep fried, poached, steamed, roasted and even pickled. Check out Michigan Sea Grant’s collection of Great Lakes lake whitefish recipes in Wild Caught and Close to Home, a cookbook available online for purchase at Lake whitefish aren’t really white. The skin is greenish brown on the back with silver sides and a silvery-white belly. Many consumers are concerned about contaminants when it comes to eating fish from the Great Lakes. However, Lake Superior, Lake Michigan and Lake Huron all have lower levels of mercury than inland lakes and reservoirs. In fact, lake whitefish as a species has low levels of mercury buildup and passes all U.S. Food and Drug Administration standards concerning levels of contaminants. One 3-ounce serving of lake whitefish features more omega-3 fatty acids than the same amount of pink or sockeye salmon. This serving size is a good source of niacin plus vitamins B-6 and B-12 as well as an excellent source of phosphorus and selenium and a good source of potassium (Great Lakes Whitefish, 2013). Lake whitefish bought in a farmers market should be stored at 38 °F or colder. Bring a cooler full of ice to the farmers market if you plan to purchase lake whitefish. Consume within three days of purchase.