Baked Walleye with Lemon and Capers
- 4 walleye filets
- 2 tsp salt
- 1 Tbsp dried onion
- ½ Tbsp tarragon
- ½ tsp black pepper
- 4 Tbsp mustard seed
- ½ tsp fennel seed
- 4 Tbsp clarified butter or coconut oil
- 4 Tbsp capers
- 2 lemons
- Herbs to taste: Parsley, chive, basil, etc.
- Gently rinse filets in cold water. Place fish, skin-side down, on a few paper towels. Place 2-3 sheets of paper towels on top. Let dry for 2 minutes.
- Remove paper towels on top and salt the fish. Let stand 15 minutes.
- Meanwhile, grind spices; sprinkle on both sides of fish.
- Heat a pan on medium. Pour in the clarified butter and place fish skin-side up. Let cook for 3-4 minutes without touching it.
- Flip fish with a long spatula. Add capers and turn off heat, but leave pan on the burner (another 2-3 minutes) to finish cooking. Juice one lemon and sprinkle over filets and garnish with the herbs. Serve with lemon quarters.
Jack's Suggested Wine Pairing
Orin Swift Machete
About This Wine
A gothic mauve with a vivid neon rim, the wine appears almost black in the glass. Notes of wet stone, black plum and crushed gravel reverberate from within. Bold upfront, the palate is all-enveloping with mixed berry crepe, black licorice and a touch of char. Layered and omnipotent in weight, the wine finishes with ripe Petite Sirah tannins, providing a pleasant closing texture.