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Walleye Baked with Hazelnuts & Sage
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By Lucia Watson*
I serve this simple dish in the fall when the water is ice-cold and the walleye tastes really fresh. It is just as good made with catfish or any firm, white-fleshed fish. But then I also like it with trout.
To serve two . . .
2 cleaned, fresh walleye fillets
2 tbsp. butter, plus a little more to grease the cookie sheet
2 tbsp. chopped fresh sage
1 tbsp. toasted and lightly chopped hazelnuts
Salt and pepper
Fresh lemon squeeze
Preheat the oven to 375F. If necessary, rinse the fish in ice-cold water and pat dry with paper towels. Lightly grease a cookie sheet. Lay the fish on the cookie sheet and sprinkle with salt and pepper. Bake the fish about 10-15 minutes or until the flesh is opaque and tender.
Meanwhile, melt the butter. Just before the fish is done baking, add the sage to the butter, and a squeeze of fresh lemon juice. Spoon the butter and sage over the fish and sprinkle hazelnuts on top. Serve with wild rice and baked acorn squash.
*Lucia Watson owns Lucia's, one of the Twin Cities' favorite restaurants, a cozy place in the Uptown section of Minneapolis (1432 West 31st Street, 612-825-1572). Lucia joined the In-Fisherman staff this past season in a few episodes on In-Fisherman Television. Taste Tempters photography is by one of North America's finest food photographers, Chuck Nelson, of Nelson-Mitchell Graphic Design, Brainerd, Minnesota. |
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