Simple Nordic white fish with herbs and butter
A straightforward preparation that lets the fresh, delicate flavor of white fish shine. Wrapped in foil or parchment with butter, lemon, and fresh herbs, this Aland Islands classic showcases the quality of locally-caught Baltic fish.
Serves 4
Pat fish fillets dry with paper towels. Slice lemons thinly.
Brush fish with melted butter. Season with salt, pepper, and chopped herbs.
Place each fillet on parchment paper, top with lemon slices and herbs. Fold edges to create sealed packets.
Bake in preheated 400°F (200°C) oven for 15-20 minutes until fish flakes easily.
Carefully open packets (watch for steam) and serve with steamed vegetables.
Parchment packets keep fish moist and aromatic
Don't overcook; fish is done when it flakes easily
Choose sustainably-caught local fish when possible
Add capers and olives for Mediterranean twist
Include thin potato slices under the fish
Use different herbs like parsley or chervil
Best served fresh; store leftovers refrigerated for 1 day
Baltic white fish, particularly pike perch and cod, have been staples of Aland Island cuisine for centuries. This simple preparation honors traditional Nordic cooking methods.
Yes, though adjust cooking time. Salmon may need an extra 2-3 minutes.
Use foil instead, or simply arrange on a buttered baking dish.
Per serving (180g / 6.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes