Baked Walleye
"I got this recipe from a fishing magazine years back and it wound up my make again section. Goes well with a platter of rice or a hot baked potato."
photo by Nourished Homestead
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 walleyed pike fillet
- 6 -8 tablespoons melted butter
- 1 tablespoon lemon juice
- 1⁄3 cup mushroom (sliced)
- 2 tablespoons finely chopped onions
- salt and pepper
directions
- Preheat oven to 350 degrees.
- Dip fish in melted butter, salt, pepper and lemon juice.
- Place fish fillets into shallow baking pan.
- Place mushrooms and onions over the top of fish, then spoon any remaining butter mixture over fish.
- Bake at 350°F for 15-20 minutes until fish flakes.
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Reviews
-
Just made this dish. I followed it as written. Personally I don't like the taste of raw onion so next time I would saute the onion before adding it to the fish; with 15 minutes it is still raw. I think some white wine will also make it more flavorful. -
We tried this last night, and both thought it was very good. However, in the future, I think I will add a few spices to liven things up. Maybe lemon pepper instead of just freshly ground pepper. Not sure yet, have to think about it, but the bits of fish without mushrooms with it were sort of flat. -
Amazing taste, altered it a little, spiced the fish, used Parmesan cheese, no bread crumbs. Could not have been better.
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it has taken me awhile to post this...But let me tell ya it`s melt in your mouth good! Just wish the walleye would jump on my hook faster..... -
I am so sorry that it has taken so long to get my review posted here Chuck. :( It was really nice to have such a flavorful dish with so little effort and few ingredients. I did have to use Haddock, as there was not walleye available, but it was well worth trying! I love fish and this is something that can be whipped up in no time at all. I served with some buttered noodles and hot rolls. Great fish dish Chuck!
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Tweaks
-
I used Morel mushrooms and doubled the amount because they are so delicate and mild. I also cut way back on the onion (less than a tablespoon). Lastly, I added a teaspoon of dried Tarragon.
RECIPE SUBMITTED BY
Chuck in Killbuck
Killbuck, NY
I’m over the hill and heading down the back side at a rapid rate it seems, single, and retired now.
My loves? Good friends, most of all. After that I guess it would be wildlife and photographing it. In fact, I love anything that deals with wild animals and the outdoors. Then comes playing with my dog and making a mess trying to cook in the kitchen or around the fire pit, grill or smoker while enjoying a good tumbler of whiskey (whisky).
