Walleye is a freshwater fish commonly found in the United States and Canada. Similar in flavor to perch, walleye has a clean, relatively light taste, especially for a freshwater fish. Pair walleye fillets with roasted white potatoes and an arugula or wild lettuce salad for a healthy, well-balanced meal.
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Rinse the fish under cold water and gently pat it dry with paper towels. Allow the fish to warm up to room temperature for one hour, covered with plastic wrap.
Preheat the oven to 325 degrees Fahrenheit.
Brush both sides of the walleye fillets with melted unsalted butter. Season both sides of the fish with sea salt and coarse ground black pepper to taste.
Place the fish fillets in a baking dish large enough to hold the pieces of fish without touching or overlapping.
Bake the fish for 18 minutes without opening the oven door.
Check the internal temperature of the fish with an instant-read thermometer. When the fish is fully cooked, the internal temperature should be 135 to 140 degrees Fahrenheit.
Transfer the fish fillets to a serving platter with a fish spatula. Allow the fish to rest for five minutes before serving.