Baked Walleye in Parchment

Don’t be put off by the method used here: Baking in parchment paper is one of the easiest ways to infuse uber flavor into fish. It keeps the flesh moist, and the heady aromas when you open the packets after baking are going to blow you away.

  • Zest of 1 lemon
  • 4 cloves garlic, minced
  • ¼ cup Italian parsley, finely chopped
  • Olive oil
  • 4 6-oz. walleye fillets
  • 3 large Yukon gold potatoes
  • 1 yellow onion, thinly sliced
  • 3 lemons, thinly sliced
  • 4 11x17-inch pieces of parchment paper
  • 8 tablespoons unsalted butter, divided
  • ½ cup Italian parsley, roughly chopped
  • 4 oz. white wine
  • 4 oz. chicken stock
  • Kosher salt
  • Black pepper

  1. In small bowl, mix zest with garlic, parsley and a little olive oil. Coat fillets with mixture; place in baking dish. Cover and refrigerate for 1 hour or so.

  2. Thinly slice potatoes; place in medium saucepan and cover with cold water. Add salt; bring to a boil. Drain immediately and remove from pan; set aside to cool.

  3. Heat oven to 450°F.

  4. For each parchment paper packet, fold a piece of parchment paper in half lengthwise. In the center of one side, place 1 tablespoon butter 1 inch from the crease. Place 7 or 8 potato slices over the butter and along the paper to create a bed for the fish; season with salt and pepper. Lay a fillet on the potatoes. Season with salt and put 1 tablespoon butter on the fish. Place several onion slices over the fish. Put 2 or 3 lemon slices over the onion. Finish with a sprinkling of roughly chopped parsley. Cover the fish with the other half of the parchment paper.
    To seal the edges of the packets, make small double folds and creases at the edges, similar to a pie crust, making your way around the fish until you reach the end. Before making the final fold, pour 1 ounce white wine and 1 ounce chicken stock into the packet. Fold and seal the corner. Repeat with the other three parchment packages.

  5. Place packets on rimmed baking sheet. Bake at 450°F. for 15 to 20 minutes or until the tops of the parchment begin to brown and liquids are sizzling inside. Fish is done when it’s translucent.

  6. To serve, place a packet on each dinner plate. Carefully cut open the paper or gently rip it open.

  7. 4 servings

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