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.
- 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)
- 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