Ingredients:

  • 4 large walleye fillets (6-8 oz each), skin removed
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 cup panko breadcrumbs
  • 0.25 cup finely grated parmesan cheese
  • 1 tbsp fresh dill, minced
  • 1 tsp lemon zest
  • 0.5 tsp smoked paprika
  • 2 tbsp Dijon mustard
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tbsp small non-pareil capers, drained
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Set an oven-safe wire cooling rack inside a large rimmed baking sheet.
  2. Pat the walleye fillets extremely dry with paper towels to ensure a crispy texture. Season lightly with sea salt and black pepper.
  3. In a small bowl, combine panko, parmesan, dill, lemon zest, and smoked paprika. Drizzle with 1 tablespoon of olive oil and toss until the crumbs are evenly moistened.
  4. Brush the top of each fillet with a thin layer of Dijon mustard. Press the panko mixture firmly onto the mustard-coated side of the fish.
  5. Place fillets on the wire rack and bake for 12 minutes until the internal temperature reaches 145°F and the crust is golden brown.
  6. While fish bakes, melt butter in a small pan. Stir in lemon juice, capers, and parsley. Drizzle over the baked fillets just before serving.