Baked Walleye with Lemon and Capers

Ingredients

  • 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.

Directions

  1. 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.
  2. Remove paper towels on top and salt the fish. Let stand 15 minutes.
  3. Meanwhile, grind spices; sprinkle on both sides of fish.
  4. 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.
  5. 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.

Other Recipes

Whole Roasted Branzino With Fennel Recipe and
Cakebread Cellars Chardonnay

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