Herb-Crusted Walleye
adapted from Michael Symon's Herb-Crusted Walleye with Lobster Pierogi
NOTE: Our members noted that the walleye could have been more flavorful. We agree. We like to add salt to taste and lots of lemon.
3 tablespoons coarsely chopped chives
Salt and freshly ground pepper
6 tablespoons (loosely packed) flat-leaf parsley leaves
6 tablespoons (loosely packed) basil leaves
3 tablespoons light olive oil, plus more for brushing
6 tablespoons coarse stale bread crumbs
Two ½ pound skinless walleye pike fillets, about 1 inch thick (or thick grouper, red snapper or sea bass fillets, with skin)
Lemon wedges for seasoning/flavoring
Preheat the oven to 475°. In a blender or food processor, combine the chives with parsley, basil, and olive oil; blend until minced. Transfer the herb puree to a bowl and stir in the bread crumbs. Season with salt and pepper.
Line a baking sheet with parchment and brush it with oil. Set the fish on the baking sheet, skin side down, and season with salt and pepper. Top the fillets with the herb mixture, pressing it down lightly with your fingers. Bake the fish for 12 to 14 minutes, or until it flakes easily at the thickest part. Squeeze lemon on top.
Serve with your favorite vegetable and a big crisp salad.
Serves 4
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