Total Time
30mins
Prep 15 mins
Cook 15 mins

I found this recipe in Midwest Living. It is from Gunflint Lodge.

Ingredients Nutrition

  • 14 cup butter
  • 2 -3 large garlic cloves, finely chopped
  • 1 -2 teaspoon fresh lemon juice
  • 2 12 lbs boneless skinless walleyed pike fillet or 2 12 lbs other lean white-fleshed fish fillets
  • salt & freshly ground black pepper
  • 34 cup grated romano cheese
  • 1 cup fine dry breadcrumb
  • green onion (optional)

Directions

  1. Spray a 15X10X1 baking pan with nonstick cooking spray.
  2. In small saucepan, melt butter and stir in garlic and lemon juice.Rinse fillets. Cut into 6 servings, if necessary.
  3. Place fillets in a single layer in baking pan. Brush with garlic-lemon butter; season lightly with salt and pepper.
  4. Sprinkle fish with Romano cheese and cover with bread crumbs. Drizzle the fish with any remaining garlic-lemon butter. (Fish may be prepared to this point, covered and refrigerated up to 1 hour).
  5. Bake in 450 oven for 10 to 12 minutes or until flakes easily. Transfer fillets to warm serving platter and garnish with green onion.
Most Helpful

5 5

Five stars! We really liked this way to make walleye. Excellent taste, fast to prepare and cook. I skinned the fish first and used panko for the crumbs. Served it with steamed jasmine rice drzzled with extra lemon butter, and a fresh green salad. It was a great meal.

5 5

Very easy and tasty way to prepare walleye. We enjoyed with roasted brussels sprouts. Thanks!

5 5

Excellent recipe!! Did not change a thing. Will bake my fish this way all the time now.