Baked Walleye with Tomato Sauce and Juicy Shrimp

By JimMac

Ingredients

• For the Tomato Sauce:
• 4 walleye filets, or more
• 16 large shrimp, shelled but with tails left on
• 2 tablespoons minced fresh parsley
• Juice of 1 lemon
• 1/4 cup melted unsalted butter
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley sprigs, to garnish
• 19 oz canned chopped tomatoes, drained
• 1 tablespoon each cayenne pepper, salt, black pepper, chili powder and basil
• 1 tablespoon lemon juice
• 2 chopped green onions
• 1 tablespoon olive oil
• 1 minced garlic clove

Details

Adapted from thefoodchannel.com

Preparation

Step 1

Preheat the oven to 375 degrees F.
Heat the oil in a skillet and sauté the garlic and onions for 5 minutes.
Add the tomatoes, basil, parsley, cayenne pepper, chili powder, salt and black pepper and cook for 10 minutes or until the mixture is thick.
Rinse the walleye under cold running water and use a paper towel to pat it dry.
Pour ⅛ inch wine in a shallow baking dish and add the fish. Spoon the melted butter over the top.
Sprinkle the lemon juice, salt and pepper over the fish and bake for 10 minutes or until it is cooked through.
Boil the shrimp in water for a few minutes or until they are pink.
Take the sauce off the heat and stir in the lemon juice.
Divide the cooked walleye between 4 serving plates and top each filet with 4 cooked shrimp.
Spoon the tomato sauce over the fish and shrimp and garnish each plate with fresh parsley sprigs.