Prep 5 mins
Cook 20 mins
Adapted from Classic Canadian Cooking. Pickerel, lake trout, or black bass may be substituted for the whitefish.
- 2 white fish, 2-3 pounds each, boned and scaled
- 2 garlic cloves, finely chopped
- 3⁄4 cup onion, finely chopped
- 1⁄2 teaspoon pepper
- 1⁄4 cup melted butter
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons celery leaves, finely minced
- 1⁄2 cup mushroom, finely chopped
- 2 sprigs parsley, chopped (chervil may be substituted)
- 3 tablespoons melted butter
- 2 tablespoons lemon juice
- Preheat broiler.
- Wipe fish with a damp cloth.
- Combine garlic, onion, pepper, 1/4 cup butter, 3 tablespoons lemon juice, and lemon zest.
- Rub over fish, inside and out.
- Combine celery leaves, mushrooms and parsley.
- Place half the mixture in the cavity of each fish.
- Combine remaining butter, lemon juice and salt.
- Place fish in a shallow pan.
- Broil 4" from heat source.
- Cook until fish is cooked through, 15-20 minutes, basting with the butter-lemon juice mixture.
- The fish does not need to be turned, but lower the pan if the skin begins to burn.
- Serve with the pan juices.