Broiled Whitefish


1 1/2 lbs. fresh whitefish fillets
2 T. lemon juice
1/2 – 3/4 T. Old Bay Seasoning (or more to taste)
Dash of black pepper


Remove the pinbones from your fillets, leave the skin on. Cut into serving-size pieces. Cover broiled pan with aluminum foil. Place whitefish pieces on foil, sprinkle with lemon juice and Old Bay, then a dash of black pepper. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Carefully lift the fish off the broiler pan with a spatula, leaving the skin tuck to the foil. Serve with fresh lemon wedges and tartar sauce. Makes 4 servings.