Baked Fish In White Wine

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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. Serve it with a sweet corn and tomato salad.

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

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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.