Ingredients:

  • 4 Walleye fillets (approx. 6 oz / 170 g each)
  • 1 tsp Fine sea salt
  • ½ tsp Freshly ground black pepper
  • 4 Tbsp (56 g) Unsalted butter, softened slightly
  • 2 Tbsp (10 g) Fresh dill, finely chopped
  • 2 Tbsp (10 g) Fresh flat-leaf parsley, finely chopped
  • 1 Lemon, zested (approx. 1 Tbsp zest)
  • 1 Tbsp (15 ml) Fresh lemon juice
  • 2 cloves Garlic, minced finely
  • Pinch of red pepper flakes (optional)
  • 4 thin Lemon slices
  • 1 Tbsp (15 ml) Extra virgin olive oil

Instructions:

  1. Preheat the oven to 400°F (200°C). Tear four sheets of parchment paper (about 12 inches / 30 cm long) and lay them on a baking sheet to prepare the pouches.
  2. Create the compound butter: In a small bowl, combine the softened butter, chopped dill, parsley, lemon zest, lemon juice, minced garlic, and red pepper flakes (if using). Mix thoroughly until combined.
  3. Pat the walleye fillets completely dry with paper towels to ensure the butter adheres properly. Season both sides of the fillets evenly with sea salt and black pepper.
  4. Assemble the walleye pouches: Drizzle olive oil in the center of each parchment sheet. Place one seasoned fillet down, top evenly with a quarter of the compound butter mixture, and garnish with one thin lemon slice. Seal the parchment paper tightly by bringing the edges together and crimping them securely to trap the steam.
  5. Bake and Rest: Bake for 12 to 18 minutes, or until the internal temperature reaches 145°F (63°C). Remove the sheet from the oven and let the sealed packets rest for 2 minutes to redistribute moisture.
  6. Serve: Carefully cut the top seam of the parchment pouch (watch out for escaping steam). Gently slide the walleye and the accumulated pan juices onto warm serving plates.