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 350F 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.

*Tom Kavanaugh is the executive chef at Kavanaugh’s Restaurant at Kavanaugh’s Resort ( on the shores of Sylvan Lake near Brainerd, Minnesota, home base for In-Fisherman. Kavanaugh’s is open from Memorial Day to Labor Day and off season for special occasions.

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