Shedd Aquarium’s Right Bite program works with restaurants and grocery stores to educate seafood lovers on the importance of choosing seafood that was caught or farmed using environmentally friendly practices. This month we're highlighting the Right Bite "good alternative" lake whitefish.

Today’s recipe is lake whitefish "en papillote" with lemon and fresh herbs

Lake Whitefish "En Papillote" with Lemon and Fresh Herbs    

Serves 4


4 fillets Lake Superior Whitefish
2 tbsp butter
1 lemon, thinly sliced
4 sprigs each fresh herbs such as thyme, tarragon, chives
4 cups of fresh vegetables, julienned such as leek, carrot, fennel, chard, onions, asparagus
salt and freshly ground black pepper


Place each fish fillet in the center of 4 separate pieces of parchment paper. Season both sides with salt and pepper. Distribute ½ tbsp. butter to each of the 4, a few slices of lemon, and the fresh herbs. Place about 1 cup of fresh veggies on top, and fold the parchment over, crimping the edges tightly. Arrange on a baking sheet. Bake in the oven at 375 degrees for about 12-15 minutes depending on the thickness of the fish. To serve, either open the parchment and serve directly from the paper, or remove to a plate, pouring over the juices.

—Kara Kotwas, Shedd Aquarium's Right Bite Team