Name: Baked Walleye
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
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

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Recipe by Chuck in Killbuck

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Baked Walleye created by Nourished Homestead

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.

Ready In:: 30mins
Serves:
Units:

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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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RECIPE MADE WITH LOVE BY

@Chuck in Killbuck

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@Chuck in Killbuck

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"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."

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review by anutlou

3/28/2020

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.

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review by Nancy F.

2/10/2020

Great receipe. The most flavorful Walleye I have ever had. I took a suggestion from an earlier reviewer and added some Tarragon. I like Chervil on seafood so I added a bit with the other ingredients mentioned. Instead of onions, I used shallots because more than 1 person said onions were to strong and didn't cook right. It turned out perfectly, restaurant quality! Here's a before photo. Sorry there is no after photo but it disappeared too quickly!
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tweak by Russell F.

7/15/2018

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.

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review by SonnyHavens

3/4/2015

I doubled the mushrooms, served with Texmati Royal Blend Rice, a crispy iceburg salad and lemon wedges.

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review by Nourished Homestead

12/1/2013

Simple and delicious. Thanks :)

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