Whitefish Fillets

Store fresh fillets in the coldest part of your refrigerator, ideally on ice. Thaw frozen fillets overnight in the refrigerator.

Pat fillets dry with paper towels before cooking for a better sear.

Avoid overcooking, as whitefish can dry out quickly. Cook until opaque and flakes easily with a fork.

Consider marinating briefly in lemon juice, herbs, or light sauces to add flavor.

Lemon and dill

Garlic and butter

Asparagus

Roasted potatoes

Rice pilaf

Overcrowding the pan when pan-frying, which leads to steaming instead of searing.

Cooking at too high a temperature for too long, resulting in dry, tough fish.

Not checking for bones, though most fillets are deboned.