As another bitter cold wintry Michigan day unfolded, I realized that I just didn’t want to to leave the house for any reason. With a household of goodies between pantry, fridge and the chest freezer I came up with a delicious entree.
A fishing buddy of Spence’s used to cook Lake Trout, Bass and Whitefish in foil packets with lemons, butter, green onions, garlic, salt and pepper – then place the packets on the grill. It was so simple and absolutely delicious. I decided to adopt the foil packet idea for this recipe using a Walleye Fillet.
Walleye Picatta Serves 1-2
- 1 Walleye Fillet (1/2 – 3/4 lb)
- 1 lemon
- 2 T butter
- 1 large clove of garlic – minced
- 1 large shallot – chopped
- lemon pepper
- coarse sea salt
- red pepper flake (optional)
- 1 T capers
- 2 T Extra Dry Vermouth (or other dry white wine)
Preheat oven to 400 degrees. Line a baking dish with aluminum foil. Rub about 1 tablespoon of butter on the foil, add the Walleye Fillet (skin side down). Zest a lemon, set the zest aside. Cut the lemon in half placing it on either side of the fillet then top the fish with another tablespoon of butter cut into 4 pieces placed on top of the fish.
Sprinkle sea salt, zest, red pepper flakes and coarse ground lemon pepper over the top, to taste.
Next add the garlic and shallot over the top and around the fillet. Top with the capers followed with the extra dry vermouth around the fillet.
Seal the foil tightly allowing for a pocket of air above the fillet. Bake for 10 minutes, allowing it to rest for five minutes and then opening with care to avoid burns from the steam.