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Whole Baked Whitefish

whole baked whitefish recipe

Whole Baked Whitefish


2-4 lbs whole whitefish, cleaned and scaled

2 tbsp olive oil

½ tsp salt & pepper each

¼ cup dry white wine (optional)

2 lemons, sliced

1 clove garlic, chopped

1 onion, sliced(optional)

handful dill & parsley 

small handful mint (optional)


1. Preheat the oven to 375°F.  Line baking sheet with foil and drizzle with 1 tbsp olive oil.

2. Rinse and pat fish dry with paper towel.

3. Place fish on baking sheet and season inside with half the salt & pepper. Then, gently sprinkle inside the cavity with the wine. Place lemon slices, onion slices, garlic, dill, parsley, and mint inside the cavity. Drizzle the outside of fish with the remaining olive oil; season with the remaining salt and pepper.

4. Bake fish for 30-40 minutes or when meat becomes flaky. Let fish stand for 10 minutes before serving. Serve with lemon zest and sour cream or plain greek yogurt on the side.

Baked whitefish meat is flaky, fatty and medium-firm and is best a little overcooked rather than under. Any side dish is complimentary from vegetable dishes, perogies, hams, and potato dishes. For an extra crispness, try broiling on low for 3-4 minutes at the end of the baking. 

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