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.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 10.4 g, Cholesterol 196.2 mg, Fat 6.3 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 2.3 g, Sodium 494 mg, Sugar 0.9 g
BAKED WALLEYE
We live very close to Lake Erie, which is nicknamed the "Walleye Capital of the World." I'm always looking for new recipes for this fish ... I came up with this baked walleye dish on my own. -Joyce Szymanski, Monroe, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, until vegetables are crisp-tender, stirring occasionally., Place fish in a greased 13x9-in. baking dish. Pour vegetable mixture over the fish. Cover and bake at 350° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 137 calories, Fat 1g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 314mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
LEMON DILL WALLEYE
"In our area, walleye is popular and abundant," reports Dawn Piasta of Dauphin, Manitoba. "In this light entree, the fish is moist and nicely flavored with lemon and dill."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 113mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
WALLEYE DELIGHT
I love fish and think grilling is one of the best ways to prepare it. The combination of lemon juice, basil and other seasonings is fantastic.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 183 calories, Fat 9g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 199mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
LEMON-THYME TEA BREAD
I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. -Jeannette Mango, Parkesburg, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and zest. , Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. , In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Nutrition Facts : Calories 187 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
BAKED WALLEYE
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.
Provided by Chuck in Killbuck
Categories Free Of...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
BAKED LEMON THYME WALLEYE
Categories Fish
Number Of Ingredients 8
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.
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WALLEYE BAKED IN LEMON BUTTER - GAVIIDAE SAILS
From gaviidaesails.com
Servings 2Total Time 25 minsCategory Fish And Seafood
- Melt butter with lemon juice, salt and pepper. Pour 1/2 of mix into baking pan, then dip walleye fillet in butter to coat both sides. Place fillet in pan skin down.
- Sprinkle fish with tarragon; top with lemon slices and add mushrooms and shallots.; pour remaining lemon butter over assembled ingredients.
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5/5 (433)Total Time 15 minsCategory DinnerCalories 282 per serving
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