Basil Asiago Baked Walleye
Have I mentioned that I got fresh-caught walleye for my birthday? My parents showed up to visit for my birthday weekend and they handed me these two plastic containers … “this is your birthday gift,” they said. “You have to cook them right away or freeze them.”
What was in the containers was fresh-caught walleye, all cleaned and de-boned already. I happen to know that walleye is super-fantastical if you are lucky enough to get it fresh. But once it’s frozen, it’s not so good. So yes, I was determined to eat all of this delectable fish while it was still FRESH!
Saturday I fried up one of the packages for lunch (because my daughter likes it fried) and we all munched to our heart’s content. I made the leftovers from that meal into a yummy seafood chowder. But then I still had a package left … and I decided to bake it this time, in a flavorful dish just for me.
So this is what I made and I was in foodie heaven. I ate it for dinner that night (all by itself) and saved the rest in my fridge till today, when I finally had time to make a nice risotto and salad to accompany it. Um yum … by the way, once it’s cooked it does keep very nicely for a week or more.
You could use another type of fish in place of the walleye if you like. I am pretty sure basil & asiago would go beautifully with just about any kind of fish. I served my fish (to myself) with a Basil Asiago Risotto and a Pomegranate Almond Mixed green salad with balsamic vinaigrette.
Ingredients
- 2 small - medium walleye, cleaned and boned
- 1 - 2 cloves of garlic, chopped fine
- About 2 Tablespoons fresh chopped basil leaves
- A few fresh tarragon leaves
- 4 - 5 Tablespoons breadcrumbs
- 1/4 cup or so of shredded Asiago cheese
- 1/2 Tablespoon butter, melted
- 1 - 2 Tablespoons dry white wine
- Freshly ground pepper & Red Robin Seasoning (or your favorite seasoned salt)
Instructions
- Spray your baking dish with cooking spray.
- Arrange fish in the baking dish in a single layer and sprinkle with garlic.
- In a small bowl, mix the breadcrumbs, herbs and cheese, then pour the butter over in a thin stream and stir to mix well.
- Sprinkle the fish with the cheese/breadcrumb mixture and then drizzle lightly with wine. Grind some fresh pepper over the top and sprinkle lightly with Red Robin seasoning.
- Bake uncovered at 400 F for 5 - 7 minutes or until the fish flakes easily with a fork. Be careful not to overcook it!
- Squeeze fresh lemon juice over the top of the fish before serving, if you like.
Serve with Basil Asiago Risotto and this salad:
Almond Pomegranate Salad
- Mixed Greens
- Pomegranate seeds
- Toasted almonds
- Shredded Asiago cheese
- Hot Sweet Balsamic Vinaigrette dressing
Hot Sweet Balsamic dressing
- 1/4 cup pepper jelly (such as Uncle Gary’s)
- 1/4 cup balsamic vinegar
- 1 Tablespoon spicy brown mustard
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon garlic powder
- 1 Tablespoon extra virgin olive oil
This recipe was shared at Weekend Potluck, Scrumptious Sunday, Everyday Mom’s Meals, Melt in your Mouth Monday, Tasty Tuesday, Cast Party Wednesday, Scrumptious Sunday and The Bulletin Board.
Oh yes please! Always looking for a complete meal solution that goes well together. Especially if there is fresh fish involved!
January 12, 2013 at 11:03 pm
All righty then … I will! Thanks for the feedback
January 13, 2013 at 3:35 pm
Yes, please include the risotto and salad recipes!
January 13, 2013 at 12:19 pm
Thanks for letting me know, Lisa! I will blog them then
January 13, 2013 at 3:35 pm
Pingback: » Basil Asiago Risotto Sumptuous Spoonfuls
Good morning, I have featured your gorgeous recipe on this weeks’ Seafood Frenzy Friday. I have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/03/seafood-frenzy-friday-week-54-interview.html
March 29, 2013 at 6:06 am