You’ve probably seen the term “whitefish” or “white fish” on menus and in recipes, but this Lake Superior Whitefish Provencal recipe is referring specifically to the slim, silver-scaled kind that swim in the fresh, cold waters of Lake Superior!

There IS a difference. If you haven’t been to Bayfield, WI and Madeline Island — or other areas surrounding Lake Superior — chances are you haven’t (yet) experienced real, freshwater Whitefish. It is a delicate fish with absolutely no “fishy” taste whatsoever, and lends itself nicely to many preparations.

This Lake Superior Whitefish Provencal recipe is just the beginning of a series of many recipes featuring wonderful dishes made with fresh fish from Lake Superior. I’m beyond excited to work with some of the best restaurants in the area to bring more attention to their notable lake fish dishes — all of which will be adapted for home cooking.

This project is in collaboration with Bodin’s Fisheries – a local, family-run business with a long and vibrant history in the Bayfield area . Bodin’s proudly supports Eat Wisconsin Fish which is all about local fish, caught by commercial fishermen on the Great Lakes, raised by Wisconsin farmers, and available to purchase in Wisconsin. Eat Wisconsin Fish is a project of Wisconsin Sea Grant, and supports its goal of creating a safe and sustainable seafood supply. To purchase fresh, Lake Superior fish, and for more recipes and information about this project, please visit BodinFisheries.com and EatWisconsinFish.org.

This Lake Superior Whitefish Provencal recipe is courtesy of Good Thyme Restaurant and Catering in Washburn, WI. Good Thyme proudly includes fresh Lake Superior fish from Bodin’s Fisheries among their menu favorites. You can find Good Thyme on Facebook and Instagram @GoodThymeWI and you can visit their website ( www.GoodThyme.catering ) to see their seasonal menu. This particular recipe is one of the most popular dishes on Good Thyme’s catering menu – and it’s easy to see why!

If you’d like to learn more about Good Thyme Restaurant and other Bayfield-area and Madeline Island restaurants who create amazing dishes with Lake Superior fish, check out this Food Lover’s Guide to Madeline Island!

Enjoy!

Lake Superior Whitefish Provencal recipe ala Good Thyme Restaurant by BaconFatte.oom

Lake Superior Whitefish Provençal

This light and easy Lake Superior Whitefish Provencal recipe is as flexible as it is beautiful and delicious. Make less, or more, to feed two or ten people. Make the salad ahead, or make it on the spot. Make it as written, or make it your own. This recipe will be a fast favorite!

Course Lighter Fare, Main, Seafood

Ingredients

For the Provencal "Salad"

2 Tbsp Shallot , finely chopped
1 - 1 1/2 cups Cherry Tomatoes (about 24) , quartered
1/4 cup Kalamata olives (about 12) , pitted and quartered
2 Tbsp Capers – with brine
2 Tbsp dry White Wine or White Wine Vinegar
1 clove Garlic , finely chopped
1 tsp fresh Thyme, finely chopped (or ½ teaspoon dried thyme)
1 - 2 tsp fresh Basil, finely chopped , plus more for garnish
1 Tbsp Extra Virgin Olive Oil – or more to taste
Black Pepper – to taste
Salt* – to taste, if needed

For the Fish

2 Tbsp Olive Oil or Butter
1/4 cup Shallots , finely chopped
1 cup dry White Wine (vegetable stock may be used instead)
1 - 1 1/2 pounds Lake Superior Whitefish fillet(s) , bones removed
Salt and Pepper - to taste

Instructions

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.

Recipe Notes

Salad ingredients above provide lots of rich, seasoned flavor, so no salt has been added to this recipe.

This recipe is written for Whitefish, but also works for Lake Trout, Rainbow Trout, Herring and other mild fish.

*This restaurant recipe has been adapted for home cooking. Photos and recipe information created by BaconFatte.com, and shared, with permissions, for the purposes of this project.