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
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VERIFIED BY Taste of Home Test Kitchen
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- 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.
Originally published as Baked Walleye with Vegetables in Light & Tasty
October/November 2004, p12
Reviews forBaked Walleye with Vegetables
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MY REVIEW
Reviewed Mar. 22, 2010
"I was looking for an alternative to breaded, fried~in~butter walleye!! This certainly is NOT an option!! Obviously, the temp. was too high! I checked it at 15 minutes. The edges of the fish and the veggie were 'almost crispy', while the center of the fish was still underdone!! Not a pleasing presentation to serve dinner guests! I thought 'Taste of Home' actually made the recipes and tasted them before they printed and 'raved' about them!! I guess not!!"
