Walleye Baked Fish Walleye Recipe In-Fisherman January 8th, 2013 | More From In-Fisherman Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+Walleyes Baked with Sweet Peppers & Onions by Tom Kavanaugh This is one of my favorites with walleye. Bass works, too, and so do pike and large panfish. It’s a colorful and delicious recipe fit for the fish you keep this fall. To serve four . . . 1 small onion, halved and thinly sliced 2 tbsp. olive oil 1 green bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 red bell pepper, thinly sliced 2 garlic cloves, minced 1/2 tsp. salt 1/4 tsp fresh ground pepper 1/4 tsp. crumbled dry oregano 4 leaves fresh basil, thinly sliced 4 walleye fillets, 6-8 ounces 1 c. dry vermouth 3 tbsp. tomato sauce -Preheat the oven to 350°F and oil a shallow 3-quart baking dish. Meanwhile, in a large skillet, sauté the onions in oil for about 5 minutes on medium heat. -Add peppers, garlic, salt, pepper, and herbs, cooking uncovered until the peppers are nearly tender. -Place the fillets in the prepared dish, spoon the mixture over the fish, and pour in the vermouth and tomato sauce. -Cover the fish with buttered wax paper and bring to a simmer for 1 to 2 minutes. Then place the fish in the oven for 6 minutes. -Push the pepper mixture aside and bake the fillets 3 more minutes. -Transfer fish and vegetables to a serving platter and keep them warm. Drain the cooking juice into a small saucepan and cook to reduce by half. Spoon the sauce over the fish before serving. n Baked Fish Walleye Recipe Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week Even More Recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. Best Fishing Times: Solunar CalendarRead Now! Advertisement WAIT!DON'T MISS A SINGLE ISSUE! Get 8 issues for the low price of just $8! Subscribe!