Lake Superior Whitefish Provençal Food

LAKE SUPERIOR WHITEFISH PROVENçAL

Steps:

• For the Provençal "Salad": Combine above ingredients in a glass bowl, and allow to rest at room temperature while you prepare the fish. This may be prepared several hours or up to a day ahead. Cover and keep refrigerated if not serving within two hours.
• For the Fish: Add oil or butter and shallots to a warm pan, and sauté for a minute or two over medium-high heat - just until shallots start to become translucent. Add the white wine or stock - enough so that the entire bottom of the pan is covered with about ¼" of liquid. Simmer for another minute or two to allow to reduce slightly. Add Whitefish fillet(s) to pan, skin-side down (the skin is easily removed when fish is cooked). Baste fillet(s) with wine/stock mixture and reduce heat to medium-low. Cover pan and continue cooking for 8 - 10 minutes. Baste fish occasionally during cooking, making sure the liquids are slowly simmering (not boiling).Fish is fully cooked when the it's the same color all the way through, and internal temperature reaches 140°F.
• To Serve: Portion and serve fish over Israeli Cous Cous and Steamed Asparagus (as shown here), or with rice and fresh greens.

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.