Description
A flaky fish dinner, this Baked Walleye with White Wine Sauce is packed with flavor. The buttery wine sauce covers colorful, spiced fish fillets and provides a comforting and calorie-conscious dinner.
Ingredients
Units
Scale
- 16 ounces walleye fillets
- 4 tablespoons butter, cut into small cubes
- 2 garlic cloves, minced
- 2 tablespoons shallots, minced
- 1/2 cup white wine, such as chardonnay
- 1 teaspoon paprika
- Salt, to taste
- freshly cracked black pepper, to taste
- lemon slices, for garnish (optional)
Instructions
- Preheat oven to 400° Fahrenheit
- Place the fish in a 9×13-inch glass baking dish.
- Add white wine
- Season the fish evenly with salt, pepper, and paprika.
- Scatter the garlic and shallots evenly over and around the fish.
- Distribute the butter cubes evenly over the fish.
- Bake for about 20 minutes, checking earlier if the fillets are thin, until the thickest part of the fish reaches 145° Fahrenheit.
- Transfer the fish to plates and spoon the pan sauce over the top. Garnish with lemon slices, if using.
Notes
- Our instructions call for baking for about 20 minutes, but use a meat thermometer to ensure the walleye reaches an internal temperature of 145° Fahrenheit.
- If you increase the amount of fish, use 1 Tablespoon of butter for every 4 ounces of fish.
- Spread the garlic and shallots evenly over the entire dish. We want some of these bits directly on the fish, but also right in the sauce.
- Don’t break the bank on the wine you use. A nice, inexpensive Chardonnay works great for this.
- Consider serving with boiled potatoes and steamed vegetables for a nice dinner.