Walleye Baked in Lemon Butter
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 2 servings
Ingredients
- 1/2 lb Walleye fillet
- 6 tbs Unsalted butter
- 1 tbs fresh lemon juice Plus several slices of lemon
- 1/3 cup White mushrooms Sliced
- 1 1/2 tbs shallots Sliced or chopped
- 1/2 tsp Dried French tarragon Can sub with dill for a more subtle touch
- salt and pepper Or salt and lemon pepper, to taste
- fresh parsley Italian or curly, chopped
Instructions
- Preheat oven to 350 degrees F. Find a shallow baking pan.
- 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.
- Sprinkle fish with tarragon; top with lemon slices and add mushrooms and shallots.; pour remaining lemon butter over assembled ingredients.
- Cook fillet in oven 15-20 minutes–until fish flakes when probed with a knife or fork.
- Remove fish from oven and serve immediately.
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.
Serve with a little chopped parsley for color and a little parsley zing.