Note from Tony Dean: Most folks in the upper Midwest list walleyes as their favorite table fish. They’re obviously a fine fish but I admit to preferring perch, bluegills and northern pike, in that order. While this recipe was designed for walleyes, it works equally well for any of the species I’ve mentioned.
I prepare this dish each year at Christmas time, when my two daughters and oldest son come home. It’s another way to prepare walleyes without frying and it’s delicious. And by the way, while my kids, now all grown adults, claim to like walleyes best, they’ll never know how many times I substituted pike, bluegills, perch, crappies and even white bass, in this dish.
I especially like it as a change of pace because there are times I get tired of fried fish. Try it and I think you’ll agree.
INGREDIENTS:
Four walleye filets 1 cup olive oil 1/4 pound butter One sliced onion Salt, Pepper to taste (add paprika, if you wish) One cup freshly grated parmesan cheese
PREPARATION:
Pre-heat oven to 350 degrees, then arrange the filets in a glass baking dish. Add sliced onions, preferably mild onions. Place several tabs of cold butter on top of each filet. Sprinkle heavily with the freshly grated parmesan cheese, then salt and pepper. Bake uncovered for about 25 minutes, or until the cheese on top just begins to brown. Remove from the olive oil and butter, drain and serve.
This dish goes especially well with a Caeser Salad, fresh green beans from the garden, or fresh sweet corn. If the timing is wrong, go with frozen vegetables. Serve with a nice white wine such as Pinot Gregio, Chablis or Chardonnay.
In fact, you can add a nice, distinct flavor to this dish by adding a small amount of white wine to the olive oil.
