Gunflint Walleye
photo by iris5555
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄4 cup butter
- 2 -3 large garlic cloves, finely chopped
- 1 -2 teaspoon fresh lemon juice
- 2 1⁄2 lbs boneless skinless walleyed pike fillet or 2 1/2 lbs other lean white-fleshed fish fillets
- salt & freshly ground black pepper
- 3⁄4 cup grated romano cheese
- 1 cup fine dry breadcrumb
- green onion (optional)
directions
- Spray a 15X10X1 baking pan with nonstick cooking spray.
- In small saucepan, melt butter and stir in garlic and lemon juice.Rinse fillets. Cut into 6 servings, if necessary.
- Place fillets in a single layer in baking pan. Brush with garlic-lemon butter; season lightly with salt and pepper.
- 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).
- Bake in 450 oven for 10 to 12 minutes or until flakes easily. Transfer fillets to warm serving platter and garnish with green onion.
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Reviews
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RECIPE SUBMITTED BY
Well, the baby is a year old now and we have been in our new house for a year. I thought I would have a lot more accomplished but we are slowing getting things done. I love being a mother and I think we are adjusting well. Other than that we are pretty boring couple. We love to eat and try new recipes. I am still trying to get back into the swing of things and cook more. I am very proud that my daughter is willing to try almost any type of food and hasn't really spit anything out yet. She even eats asparagus, mushrooms and swordfish. I know, I know I am going to be in for a rude awakening. But I am enjoying it for now.