Fletcher's Walleye Dinner Recipe

Prepare fillets

Pat the walleye fillets dry with paper towels. If fillets are thick, cut into 2–3 equal portions for even cooking.

Make marinade

In a shallow dish or bowl, whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp Dijon mustard, 2 tbs chopped parsley, 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika until combined.

Marinate

Place the fillets in the dish and spoon the marinade over them, coating both sides. Cover and refrigerate for 15–30 minutes (no longer than 1 hour) to allow flavors to penetrate.

Preheat pan

When ready to cook, heat a large nonstick or stainless skillet over medium-high heat until hot. Add a thin film of oil or a little butter to coat the pan.

Roast potatoes

Preheat oven to 425°F (220°C). Halve or quarter the baby red potatoes so pieces are roughly uniform. Toss potatoes with 1 tbs olive oil, 1 tsp chopped rosemary, 0.25 tsp black pepper and 0.5 tsp salt. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, turning once, until golden and tender.

Prepare asparagus

Trim woody ends from asparagus. Toss with a pinch of salt and pepper. During the last 8–10 minutes of the potatoes' roast time, add asparagus to the baking sheet (or roast separately on another sheet) so it becomes tender-crisp. Alternatively, sauté asparagus in a skillet with a splash of olive oil over medium-high heat for 4–6 minutes.

Sear fillets

Heat skillet over medium-high. Add a small amount of oil to coat. Remove fillets from marinade, letting excess drip off. Place fillets in the pan, presentation side down first. Cook undisturbed 3–4 minutes until edges look opaque and bottom is golden.

Flip and finish

Carefully flip fillets and cook the other side 2–3 minutes (depending on thickness) until fish flakes easily and internal temperature reaches 140–145°F (60–63°C). Avoid overcooking; walleye is lean and cooks quickly.

Make herb butter

While fillets finish, combine 3 tbs softened unsalted butter, 1 tsp lemon zest, 1 tbs chopped dill, 1 tbs chopped parsley, 0.25 tsp salt and 0.25 tsp pepper in a small bowl. Stir to combine into a compound butter.

Finish fillets

When fish is done, remove to a warm plate and immediately top each fillet with a spoonful of the herb butter so it melts over the fish.

Plate the walleye with roasted potatoes and asparagus. Garnish with additional chopped parsley and lemon wedges or slices. Serve immediately so herb butter is warm and the fish is flaky.