Walleye Recipe
Herb Panko, Fall Succotash, Shallots, Lemon Herb Butter
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Ingredients
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Walleye Preparation
Herb Panko Topping
Fall Succotash
Lemon Herb Butter
Method
Walleye Preparation
- 1
Prepare the Walleye
Rinse the walleye fillets under cold water and pat dry with paper towels. Season both sides of the fillets with salt and black pepper.
Herb Panko Topping
- 2
Make the Herb Panko Topping
In a medium bowl, combine panko bread crumbs, chopped parsley, chopped thyme, garlic powder, and olive oil. Mix until the bread crumbs are evenly coated with oil and herbs.
Fall Succotash
- 3
Prepare the Fall Succotash
In a large skillet over medium heat, add the minced shallots and sauté for 2-3 minutes until softened. Add the diced butternut squash and cook for another 5 minutes, stirring occasionally. Then add corn kernels, diced red bell pepper, vegetable broth, salt, and black pepper. Cover and simmer for 10-15 minutes until the squash is tender.
Lemon Herb Butter
- 4
Make the Lemon Herb Butter
In a small bowl, combine softened butter, lemon juice, lemon zest, chopped dill, salt, and black pepper. Mix well until the ingredients are fully incorporated.
Cooking the Walleye
- 5
Bake the Walleye
Preheat the oven to 375°F (190°C). Place the seasoned walleye fillets on a greased baking sheet. Top each fillet generously with the herb panko mixture. Bake for 15-20 minutes until the fish is cooked through and the topping is golden brown.