Baked Lemon Thyme Walleye Recipes

BAKED WALLEYE

Steps:

• 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.

WALLEYE DELIGHT

Steps:

• Coat an 18-in. square piece of heavy-duty foil with cooking spray Place fillets on foil. Spread with butter. Sprinkle with lemon juice, basil, lemon-pepper and garlic salt. Top with mushrooms. , Seal foil tightly. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until fish flakes easily with a fork. Carefully remove foil to allow steam to escape.

CRISPY BAKED WALLEYE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

LEMON DILL WALLEYE

Steps:

• In a large skillet, saute onion in butter until tender. Add water and dill; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes. Add milk; stir in lemons and pepper. Top with fillets. Cover and simmer for 12-15 minutes or until fish flakes easily with a fork., Transfer fish to a serving platter and keep warm. Strain cooking liquid, reserving lemons, onion and dill; serve with fish.

BAKED LEMON THYME WALLEYE

Steps:

• Begin by preheating your oven to 475 degrees Fahrenheit. Rinse the walleye thoroughly and pat dry with paper towels. Slice 3 of the lemons into 1/4 inch slices and set aside. Juice one of the lemons into a large bowl, add the walleye and coat thoroughly. Set this aside to marinate while you prepare the other ingredients. DO NOT let marinate for more than 2-3 minutes or the lemon juice WILL cook the fish. Which I guess is alright if you're looking for a walleye ceviche! Mix together the flour, salt, and pepper in a large bowl. Heat your oven-proof pan over medium-high heat. When ready add oil and then butter and spread around to coat the bottom of the pan. Remove the walleye from the lemon juice and drain well, but don't pat dry. Give each walleye fillet a dusting with the seasoned flour and sear in oil and butter in oven-proof pan. When one side of the fish has a golden brown crust on it, remove fish from pan and place on plate, flipping the fish crust side up on the plate. Now, line the entire bottom of your oven-proof pan with the sliced lemons and then spread your fresh thyme out over the top of the lemons. Then pour the remaining lemon juice marinate over the lemon slices and thyme. Now slide the fish back into the pan, crust side up, onto the lemon slices and thyme bed that you've created. Place the pan in the oven, uncovered, and cook until fish is white and flaky, usually 5-6 minutes. To serve, use a spatula and lift out whole pieces of fish on their beds of lemon an thyme and plate. I usually serve with extra lemon wedges, rice and roasted root vegetables/squash.