Ingredients:

  • 680g (1.5 lbs) walleye fillets, skinless and deboned
  • 30 ml (2 tbsp) extra virgin olive oil
  • 3g (1/2 tsp) fine sea salt
  • 1.5g (1/4 tsp) cracked black pepper
  • 60g (1 cup) panko breadcrumbs
  • 25g (1/4 cup) freshly grated parmesan cheese
  • 4g (1 tbsp) fresh parsley, minced
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 large lemon, zested
  • 42g (3 tbsp) unsalted butter, melted
  • 15 ml (1 tbsp) fresh lemon juice

Instructions:

  1. Preheat the oven to 205°C (400°F). Note: A hot oven is non negotiable for getting that panko to crisp before the fish overcooks.
  2. Dry the fish. Use paper towels to pat the 680g of walleye fillets until they feel tacky. Note: Excess moisture is the enemy of a crispy crust.
  3. Season the fillets. Brush both sides with the 30 ml of olive oil, then sprinkle with sea salt and cracked pepper.
  4. Build the crust. In a shallow bowl, combine the 60g panko, 25g parmesan, parsley, oregano, garlic powder, and lemon zest.
  5. Dredge with pressure. Press the top side of each fillet firmly into the panko mixture. Press until the crumbs adhere in a thick layer.
  6. Arrange on the pan. Place the fillets crust side up on your prepared baking sheet or wire rack.
  7. The butter drizzle. Whisk the 15 ml of lemon juice into the 42g of melted butter and drizzle it evenly over the breaded tops.
  8. Bake the fish. Slide the pan into the center of the oven for 12 minutes. Bake until the topping is golden brown and the fish flakes with a fork.
  9. The final check. Look for the velvety look in the center of the flake; it should be opaque but still moist.
  10. Rest and serve. Let the fish sit for 2 minutes on the pan to allow the crust to set before moving it.