Baked Lemon Garlic White Fish – {Recipe}

by Destini on February 23, 2012

One thing about Manitoba is we have a lot of lakes and I mean 110,000 lakes. With those types of stats it can only lead to an abundance of fresh water fish. I have always grown up having pickerel aka walleye. Never having craved, nor went out of my way to purchase or order in a restaurant. I ‘ve always just preferred to have salmon or some other non domestic fish on my plate. Yesterday my friend brought me a couple of pounds of extremely fresh, recently caught, never frozen walleye. I looked at it with a question of what? I’ve always only had pickerel breaded and fried, neither being quite appetizing. So with some Pinterest brainstorming and some basic thoughts on how I like my fish, I came up with looking at the recipe you see the word “butter”. Don’t fret or be scared away. With maybe only 1-2 teaspoons of the garlic-lemon butter mixture only amounts to roughly 70 calories. That on top of 150 calorie 30g protein fillet can only amount to one big giant win of awesomeness.

Yields: 4 servings

  • 1lb white fish, skinned and deboned. (I used pickerel)
  • 1T + 1t of butter(I used Earth Balance Butter)
  • 1T of lemon Peper Spice
  • 2 halved lemons

Directions: pre-heat oven to 350 f, place fish on oiled oven safe dish(I used my glass 9×13) take butter and brush over fish, sprinkle spice and lightly squeeze some of the lemon halves on fish and place inside the pan. Cover with foil and bake for 10-15min. Remove foil then cook for another 5min or till fish is cooked

While the fish is cooking with the foil off start the garlic-lemon butter.


  • 1/2C of butter (Also used earth balance here)
  • 4-5 minced garlic cloves
  • 2T of chopped fresh parsley
  • 1t of ground pepper
  • juice of one freshly squeezed lemon

Directions: over medium-low heat melt butter, add garlic, parsley, pepper and lemon. Cook till butter is melted and appears mostly clear. I lowered my heat to low after the butter is melted so I didn’t burn it.

Serve the fish with a spoonful of the garlic-lemon butter on top. I steamed some veggies and cooked some brown rice to accompany them. This has officially become my favorite way to eat pickerel. Can’t wait to get some more!! My husband boasted this was the best pickerel he’s ever had!!


Question: what is a local fish in your area? Do you enjoy it? How do you eat it?

Hope everyone has a great Friday. Things are starting to become normal since my trip. I’m thinking it will take the weekend till in feel I’m caught up with everything. Sorry about the lighting in the photos, I can’t wait till the daylight lasts longer as when I get home it’s pretty much dark! Please come summer!!

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{ 3 comments… read them below or add one }

Lindsey February 23, 2012 at 10:00 pm

I love fish and seafood but find it kinda hard to find wild fish here. Wild salmon is rare or at least seems to be, but I have good luck with wild Tilapia so buy it, plus its versatile – my favorite way is using it in fish tacos. And for salmon – on the BBQ!
PS I said the same thing in my post today about light!


Shannon July 11, 2014 at 7:06 pm

Looks good but what temperature was your oven?


Destini July 12, 2014 at 12:33 pm

350F, whoops 🙂


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