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.

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.