Post by Whiskers on May 21, 2007 13:50:01 GMT -6
Baked Walleye Pike
With fresh-caught fish, the simplest preparation is the best. Heartland favorite
Serves 4
1 cup milk
1 ½ to 2 pounds walleye pike fillets, whitefish or pickerel fillets work too
½ cup breadcrumbs
½ teaspoon salt
½ teaspoon fresh-ground black pepper
1 tablespoon chopped fresh parsley
¼ pound (1 stick) unsalted butter, melted
Lemon wedges, for garnish
Pour the milk over the fish fillets in a bowl, let the fillets soak for 30 minutes. Preheat the over to 350 degrees. Lightly butter a baking dish.
Combine the breadcrumbs, salt, pepper, and parsley on a plate. Drain the milk for the fish and dredge each fillet in the seasoned breadcrumbs. Place the fillets in the baking dish and drizzle with the melted butter. Bake the fillets, uncovered, for 20 to 25 minutes, or until the fish flakes easily with a fork. Garnish with lemon wedges, and serve.
With fresh-caught fish, the simplest preparation is the best. Heartland favorite
Serves 4
1 cup milk
1 ½ to 2 pounds walleye pike fillets, whitefish or pickerel fillets work too
½ cup breadcrumbs
½ teaspoon salt
½ teaspoon fresh-ground black pepper
1 tablespoon chopped fresh parsley
¼ pound (1 stick) unsalted butter, melted
Lemon wedges, for garnish
Pour the milk over the fish fillets in a bowl, let the fillets soak for 30 minutes. Preheat the over to 350 degrees. Lightly butter a baking dish.
Combine the breadcrumbs, salt, pepper, and parsley on a plate. Drain the milk for the fish and dredge each fillet in the seasoned breadcrumbs. Place the fillets in the baking dish and drizzle with the melted butter. Bake the fillets, uncovered, for 20 to 25 minutes, or until the fish flakes easily with a fork. Garnish with lemon wedges, and serve.
