Walleye Baked in Lemon Butter

Walleye Baked in Lemon Butter
Print Recipe
Fresh caught walleye dressed with some olive oil, salt and pepper and tossed on the grill or in a hot cast iron pan is the classic treatment of this tasty fresh-water fish. A little fresh-squeezed lemon juice and butter further enhances the delicate flavor. Judiciously toss in a couple pinches of herbs, some mushrooms and shallots and bake it all together in an oven and the walleye enters a whole new dimension.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Walleye Baked in Lemon Butter
Print Recipe
Fresh caught walleye dressed with some olive oil, salt and pepper and tossed on the grill or in a hot cast iron pan is the classic treatment of this tasty fresh-water fish. A little fresh-squeezed lemon juice and butter further enhances the delicate flavor. Judiciously toss in a couple pinches of herbs, some mushrooms and shallots and bake it all together in an oven and the walleye enters a whole new dimension.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees F. Find a shallow baking pan.
  2. Melt butter with lemon juice, salt and pepper. Pour 1/2 of mix into baking pan, then dip walleye fillet in butter to coat both sides. Place fillet in pan skin down.
  3. Sprinkle fish with tarragon; top with lemon slices and add mushrooms and shallots.; pour remaining lemon butter over assembled ingredients.
  4. Cook fillet in oven 15-20 minutes--until fish flakes when probed with a knife or fork.
  5. Remove fish from oven and serve immediately.
Recipe Notes

Note: Additional or alternate seasonings can include French thyme, smoked or sweet paprika, dried Italian herb mix. I topped the assembled ingredients with a little Trader Joe's 21 Seasoning Salute. Be judicious with the seasonings--you want to complement the delicate flavor of the walleye, not overwhelm it.
Serve with a little chopped parsley for color and a little parsley zing.

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