Walleye Baked In White Wine With Salsa Verde
by Chef Lucia Watson
This recipe works well with anything you catch—catfish, salmon, and trout, but especially walleye. I like to serve it with a sweet corn and tomato salad. It’s one of my favorite midsummer recipes, but it’s nice early, too.
To serve four . . .
4 fish fillets about 4 to 6 ounces each
1 c. white wine, approximately
1⁄2 c. water, approximately
1 bay leaf
4 tbsp. butter
salt, pepper, and a sprinkle of fresh or dry herbs
• Place the fish in a heavy baking dish so they have plenty of room. Pour the wine and water into the pan so it measures about halfway up the fish; it shouldn’t cover them.
• Spread 1 tbsp. butter over each fillet; sprinkle with salt, pepper, and herbs, and add the bay leaf to the liquid.
• Bake the fish at 375°F. Thinner fillets take 8 to 10 minutes, larger thicker fillets, 10 to 12 minutes. The fish is done when it flakes in the center when probed with a sharp knife.
• Using a spatula, remove the fish to a plate. Dab the plate with a paper towel to remove excess liquid. Top the fish with your favorite sauce or try this delicious salsa verde.
This simple sauce goes well on any fish—baked, barbequed, or grilled. I also like to toss it in pasta along with Parmesan cheese.
2 cloves garlic, peeled
1 c. parsley leaves
1⁄4 c. basil leaves
2 anchovy fillets
1 tsp. Dijon mustard
1 tsp. capers
juice from 1 lemon
1⁄2 c. olive oil, approximately
Chop the herbs, garlic, anchovies, and capers and place them in a bowl. Add the mustard and lemon juice. Whisk in the oil and add salt , pepper, and lemon juice to taste. For a smoother sauce, place ingredients in a blender and process until smooth.