I am a huge fan of whitefish. The milder the flavor, the more I LOVE it! And this is probably because I am not a lover of a strong fishy flavor — like you get from Tilapia or Salmon. Normally I don’t eat a lot of raw fish even in sushi because my husband prefers cooked sushi rolls. Despite his liking, I bought salmon from Costco to make sushi rolls and it was fantastic raw! It melted in your mouth.. and literally didn’t even have much of a fish flavor at all! Nevertheless, you cook Salmon, I won’t like it at all — the flavor turns me off. YUCK!
Anyhow, like I said, I love whitefish be it swai, cod, halibut, haddock, swordfish, etc… it is all yummy!!
Let me get back on track — A couple of months ago I was experimenting with making flavored butter to place on my fish. And that night I made a wonderful garlic butter with nice minced garlic and dried parsley! It was wonderful. In fact, I think I didn’t make enough because my husband was asking for more — and I had just made enough for 5 meals!!
Gluten Free Baked Garlic Whitefish
- 5 Whitefish Fillets, thawed not frozen
- 1 medium lemon, sliced
- cooking spray
• 5 Cloves of garlic, minced
• 1/2 tablespoon dried parsley
• 1 stick Salted Butter (1/2 cup), softened
- Preheat oven to 350º F.
- Combine Garlic Butter ingredients in a small bowl and mix thoroughly.
- Line a rimmed baking sheet with parchment paper. Spray paper with cooking spray. Place your 5 fish fillets on the parchment paper.
- Generously slather the tops of the fish with your garlic butter.
- Then top each fillet with a lemon slice.
- Bake for 15-25 minutes until fish flakes easily with a fork.