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Baked Walleye with Hazelnuts and Sage Recipe

This walleye recipe is just as good when made with catfish or any firm, white-fleshed fish.

Baked Walleye with Hazelnuts and Sage Recipe

Serve this delicious baked walleye recipe with a side of wild rice and baked acorn squash.

Print Recipe

I serve this simple walleye recipe 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.

Serves: 2
Prep time: 15 minutes
Cook time: 10-15 minutes

Ingredients:

  • 2 cleaned, fresh walleye fillets
  • 2 tablespoons butter, plus a little more to grease the cookie sheet
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon toasted and lightly chopped hazelnuts
  • Salt and pepper
  • Fresh lemon squeeze

Directions:


  1. Preheat the oven to 375F.
  2. If necessary, rinse the walleye fillets in ice-cold water and pat dry with paper towels.
  3. Lightly grease a cookie sheet.
  4. Lay the walleye on the cookie sheet and sprinkle with salt and pepper.
  5. Bake the walleye for about 10-15 minutes or until the flesh is opaque and tender.
  6. Meanwhile, melt the butter.
  7. Just before the walleye is done baking, add the sage to the butter, and a squeeze of fresh lemon juice.
  8. Spoon the butter and sage over the fish and sprinkle hazelnuts on top.
  9. Serve Baked Walleye with Hazelnuts and Sage with wild rice and baked acorn squash.

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