Tasty Baked Walleye Fish

Wild caught Walleye fish baked instead of fried. We added mushrooms, onions, cherry tomatoes and our organic certified Tuscan herb fish & shellfish seasoning blend for an easy and delicious dinner. Serves 4. 

 

Easy Ingredients 

  • 4 fresh, walleye fillets, if possible wild caught 

  • 7 tablespoons Villa Graziella Organic Extra Virgin Olive Oil 

  • 1 ½ tablespoons Villa Graziella Organic Tuscan herb seasoning blend for fish 

  • 1/3 cup fresh sliced mushrooms 

  • 1/3 cup fresh sliced cherry tomatoes 

  • 2 tablespoons finely chopped onion red or yellow 

  • 1 tablespoon fresh lemon juice 

  • Sea salt (Kosher fine too) and ground pepper to taste 

 

Simple Directions 

  1. Preheat oven to 350˚F 

  1. Place mushrooms, onions and tomatoes, in a large bowl, add ½ tablespoon of Tuscan herb seasoning blend for fish, mix well with your hands, set aside.    

  1. In another large bowl, combine lemon juice, 6 tablespoons of olive oil and one tablespoon of Tuscan herb fish seasoning blend, salt & pepper, whisk until fully blended. 

  1. Dip each filet in the seasoned, lemon juice and olive oil mixture, making sure each side is fully coated. 

  1. Place fish fillets into a shallow baking dish. 

  1. Spoon mushroom, onion & tomato combination over the top of each filet.    

  1. Drizzle 1 tablespoon olive oil over fish pieces. 

  1. Bake 15-20 minutes. Test by poking a fork into fish, it is cooked if it separates and flakes easily. 

  1. Remove fish from oven, let sit 1-2 minutes, season to taste.   

  1. Serve & enjoy! 

 

Helpful Hints: 

  • Substitute walleye with any firm white fish from the perch family, with fillets no thicker than 1 inch. Frozen ok, preferably from a sustainable source or wild caught. 

  • Add seasoning blend at the beginning so it fully absorbs and blends with fish.  

  • Fish has a lighter, more delicate protein composition than meat. Baking at a lower temperature keeps it tender and tasty without drying out.  

  • Substitute veggies with seasonal asparagus, peppers, squash or zucchini.  

  • Cover & refrigerate 2-3 days. 

 

 

Did you know? Native to the Great Lakes and Canada, Walleye is a traditional freshwater food staple of the Native-American Chippewa tribe. Nocturnal feeders, Walleye are named for their opaque, cloudy-looking eyes. The reflective layer of pigment, the tapetum lucidum, gives them excellent low light vision to efficiently find food at night.  

Source: https://www.nwf.org/Educational-Resources/Wildlife-Guide/Fish/Walley 

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