Baked Walleye with Artichokes and Lemon.
Delicious Canadian walleye fillets are simply baked with artichoke hearts and lemon slices; my Baked Walleye with Artichokes and Lemon is a healthy, high protein, low calorie Lenten fish recipe. I season my Baked Walleye with Artichokes and Lemon with fennel, tarragon, garlic and umami brined green peppercorns or capers, a splash of sherry vinegar is a flavorful boost! This is a quick and easy to prepare supper baked in a cast iron skillet and ready in 25 minutes. Enjoy Baked Walleye with Artichokes and Lemon with steamed asparagus, steamed rice or pasta; I used mushroom stuffed ravioli, just delicious!
1 large walleye filet
Generous pinch each of dried fennel, tarragon, garlic powder
Salt and pepper to taste
1 teaspoon capers or brined green peppercorns
A splash of extravirgin olive oil
A splash of sherry vinegar
1/2 cup artichoke hearts, drained
1 organic lemon, sliced thin
Preheat oven to 375 degrees Fahrenheit
Arrange the fish in a cast iron skillet, you may need to cut the fish in half
Generously season each side of fish with the dried herbs, salt and pepper
Season with the olive oil and vinegar
Arrange artichokes around and top of fish
Lay lemon slices over the fish
Bake for 25 minutes, flipping fish midway through cooking time
Serve the fish with steamed vegetables and grain or pasta of choice
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