Baked Parmesan-Crusted Walleye With Lemon Sauce is a baked approach to preparing a fish that is often fried when served in the Northwoods.
Baked Parmesan-Crusted Walleye With Lemon Sauce
(Mark Kelly, 2016)
2 1 lb walleye fillets
1/2 cup Panko bread crumbs
1/2 cup grated Parmesan or Cojita cheese
1 Tbsp garlic powder
Freshly ground black pepper
Extra-virgin olive oil
3 garlic cloves, minced
1/2 cup dry white wine at room temperature
1/2 large lemon, juiced
3 Tbsp unsalted butter
Preheat oven to 375F.
Place the walleye on a large rimmed baking sheet that has been coated with cooking spray. Pat walleye dry. Brush the fish with a light coating of oil.
In a small bowl combine the Panko, cheese, garlic powder, a couple of grinds of black pepper, and a pinch of salt. Spread the cheese-breadcrumb mixture over the fish and let stand for 10 minutes before baking. Bake for 12-15 minutes, until just cooked through. Move to broiler to brown the topping being careful not to burn it.
While the fish is baking, soften the garlic in oil in a small skillet. After 30 seconds, deglaze with the wine and lemon juice. Bring to a boil and then simmer until reduced by half. Finish the sauce by whisking in the butter. To serve: place half of a fillet on each plate and spoon the sauce over the walleye.