Whitefish

Best cooked fresh. If frozen, thaw in the refrigerator before cooking.

Whitefish is delicate, so avoid overcooking, which can make it dry.

Pair with light flavors like lemon, herbs, or white wine to complement its mild taste.

Consider removing the skin before cooking for a more tender result, or leave it on for crispiness when pan-frying.

Lemon

Dill

Parsley

Butter

White wine

Asparagus

Potatoes

Overcooking is the most common mistake, leading to dry and tough fish.

Using strong, overpowering marinades that mask the fish's subtle flavor.