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Balsamic Baked Walleye
Balsamic Baked Walleye
Submitted by Corporate Chef Andy Stewart
6
Seafood
Ingredients
- 6 6-8 ounce walleye filets, pin-boned
- 2 tablespoons Fustin's Garlic olive oil
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- salt and pepper
- 1 lemon thinly sliced
- 3 tomatoes, stemmed and sliced
- 1/4 cup Balsamic Tomato Sauce
- parsley, chopped
- mint, chopped
Balsamic Tomato Sauce
- 1 tablespoon Fustin's Garlic olive oil
- 1 garlic clove, minced
- 1 large can whole peeled tomatoes
- 1 tablespoon Fustini's 18 Year balsamic
- 1 tablespoon parsley, chopped
- salt and pepper to taste
Directions
- Preheat oven to 400 degrees. Place the walleye fillets on a baking sheet, skin side down. Drizzle Fustini's olive oil and Fustini's balsamic over the fillets and season with salt and pepper. Place a layer of sliced lemons on each fillet and top with a layer of sliced tomatoes. Top this with a spoonful of Balsamic Tomato Sauce and place in the preheated oven. Bake until fully cooked, 15-20 minutes. Remove from the oven and transfer fillets carefully to serving plates. Garnish with chopped parsley and mint. Serve immediately.
- Balsamic Tomato Sauce: Heat the Fustini's olive oil in a medium saucepan over medium heat. Add the garlic and sauté for 30 seconds. Add the tomatoes, balsamic, parsley, salt and pepper. Bring to a simmer. Turn the heat to low and continue to simmer, stirring occasionally, until sauce thickens, 1-2 hours.
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