Baked Walleye with Sun-Dried Tomato-Thyme Butter
A Taste of the Wild Featured Recipe for Anglers in the Great Lake States
This is a two-step process that is well worth the effort! Not only is the presentation appealing when the dish comes out of the oven, the flavors in this baked walleye are great served with garlic mashed potatoes. Round out your plate with some green beans tossed with warm butter and toasted slivered almonds.
Tomato-Thyme Butter Prep
1 cup butter
1 heaping tablespoon of finely chopped fresh thyme (or if using dry thyme: 1 level teaspoon)
1 tablespoon finely minced shallots or onion
1 teaspoon minced garlic
Fresh squeezed lemon juice – about 1 tablespoon
1/3 cup sun-dried tomatoes (packed in oil) – drained and finely diced
You’ll want the butter to be at room temperature to start. Whip the butter until smooth, then add the thyme, onion, garlic and fresh lemon juice. Combine well, then fold in the tomatoes gently. Set aside.
Walleye Prep – Using 4 nice sized walleye fillets
1 cup all-purpose flour
1 teaspoon fresh ground black pepper
1 teaspoon salt
Pinch to no-more-than 1/8 teaspoon each: granulated garlic powder and dried onion powder
1 cup milk
Preheat oven to 400 degrees F.
Butter a pan with sides that is large enough to lay fillets flat.
Combine flour with seasonings and dredge the walleye fillets in this.
In a separate bowl, whisk together the milk and eggs.
Dip the flour-covered fillets into the egg mixture and lay into the greased baking pan.
Spread each fillet with a couple tablespoons of the tomato-thyme butter. Bake, uncovered, at least 10 minutes, or until fish flakes easily with a fork and is cooked through.
This recipe can be adapted to using other light meat fish, but you may need to adjust the cooking time depending on the thickness of the fillets.