Stuffed Whitefish
Image Via: Geoff George

Stuffed Whitefish


Whitefish is especially delicious when caught fresh from under the ice. And this tasty dish, in particular, is sure to become a wintertime favourite. Other oily fish, such as lake trout and mackerel, also work well with this recipe.

Serves: 4



  • 4 slices bacon, diced
  • 1 large yellow onion, diced
  • 1 clove garlic, minced
  • 2 cups mushrooms, diced
  • 2 tbsp butter
  • 4 cups brown bread, cubed
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1/2 cup chicken stock (or white wine)
  • 1 tbsp lemon zest
  • Juice of 1 lemon
  • 1 2- to 3-pound whitefish, gutted and scaled


  1. Preheat oven to 350°F. Sauté bacon, onion, garlic and mushrooms in butter in a skillet over medium heat until vegetables soften. Allow to cool.
  2. Place sautéed mixture in a bowl and add bread cubes, thyme, stock, lemon zest and juice. Combine well.
  3. Pack mixture into whitefish cavity. Place stuffed fish (and any remaining filling) in a greased roasting pan.
  4. Bake in oven for about 10 minutes per inch of thickness of the fish, or until flesh is opaque.
  5. Serve fish on a large platter with stuffing arranged around it. Baked sweet potatoes and steamed broccoli make excellent sides.

For the glass

Rieslings and Chardonnays, as well as German-style winter beers, go well with this tasty fish dish.