Walleye Recipe
Blackened or pan-fried walleye, served with roasted vegetables and roasted potatoes
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Ingredients
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Walleye
Roasted Vegetables
Roasted Potatoes
Method
Preparation of Walleye
Season the Walleye
Pat the walleye fillets dry with paper towels. In a small bowl, mix the Cajun seasoning, salt, and black pepper together. Rub the seasoning mixture evenly over the fillets on both sides.
Cook the Walleye
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the seasoned walleye fillets in the skillet. Cook for 4-5 minutes per side, or until the fish is cooked through and has a nice blackened crust. Remove from skillet and keep warm.
Preparation of Roasted Vegetables
Prepare the Vegetables
Preheat the oven to 425°F (220°C). Chop the bell peppers, zucchini, and red onion into bite-sized pieces and place them on a baking sheet.
Season and Roast the Vegetables
Drizzle the olive oil over the chopped vegetables. Sprinkle with salt and black pepper. Toss to combine and spread the vegetables in a single layer. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
Preparation of Roasted Potatoes
Prepare the Potatoes
Wash the baby potatoes and cut them in half. Place them in a large bowl.
Season and Roast the Potatoes
Drizzle olive oil over the halved potatoes, then add dried rosemary, salt, and black pepper. Toss until the potatoes are well coated. Spread them on a separate baking sheet and roast in the oven (alongside the vegetables) for 25-30 minutes or until golden brown and fork-tender, turning halfway through.