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Baked Walleye with Vegetables

 Baked Walleye with Vegetables
Low in carbohydrates but pleasing in taste, this recipe makes for a moist and tender main course. Parmesan cheese flavors a medley of zucchini, mushrooms and onions that tops the fish fillets.—Sondra Ostheimer, Boscobel, Wisconsin
4 ServingsPrep: 15 min. Bake: 20 min.


  • 1 small onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 small zucchini, julienned
  • 1 cup sliced fresh mushrooms
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • 2 tablespoons grated Parmesan cheese, divided
  • 4 walleye fillets (about 6 ounces each)
  • 1 tablespoon butter, melted


  • In a nonstick skillet, cook onion in oil over medium heat for about 2
  • minutes. Stir in zucchini and mushrooms; cook and stir 2 minutes
  • longer. Sprinkle with pepper and garlic powder; stir in lemon juice.
  • Cook and stir 30 seconds longer. Remove from heat; stir in 1
  • teaspoon cheese.
  • Place fillets in a 13-in. x 9-in. baking dish coated with cooking
  • spray. Top each fillet with about 1/4 cup onion mixture. Drizzle
  • with butter and sprinkle with remaining Parmesan cheese.
  • Bake, uncovered, at 375° for 18-22 minutes or until fish flakes
  • easily with a fork. Yield: 4 servings.
Nutritional Facts: One fillet equals 250 calories,

2 of 2

Baked Walleye with Vegetables (continued)

Nutritional Facts: 9 g fat (3 g saturated fat), 156 mg cholesterol, 166 mg sodium, 6 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.