Panko-Crusted Walleye

Panko-Crusted Walleye fillets are a healthy spin on the British classic fish and chips. Make these for a special occasion or keep them all to yourself.

Adapted from meijer.com

PREP TIME

15

minutes

TOTAL TIME

33

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

33

minutes

SERVINGS

--

servings

Adapted from meijer.com

Ingredients

  • 1 1/2

    pounds walleye fillets

  • 1/4

    cup butter, melted

  • 3

    tablespoons Dijon Mustard

  • 4

    tablespoons fresh parsley, chopped, divided

  • 2

    tablespoons fresh lemon juice

  • 1/2

    teaspoon cayenne pepper

  • 2/3

    cup panko breadcrumbs

  • 1/3

    cup parmesan cheese, grated

  • 1

    teaspoon vegetable oil

  • 3

    ounces shiitake mushrooms, thinly sliced

  • 2

    cloves garlic, minced

  • 6

    cups baby bok choy, coarsely chopped

  • 1/4

    teaspoon red pepper flakes

Directions

1) Rinse walleye fillets; pat dry with paper towels. Sprinkle walleye with salt and pepper to taste. In shallow dish, combine melted butter, mustard, 2 tablespoons of parsley, lemon juice, & cayenne pepper. In separate dish, combine panko breadcrumbs, parmesan cheese & remaining 2 tablespoons of parsley. 2) Preheat oven to 375° Fahrenheit. Coat walleye fillets in butter mixture, then evenly coat in breadcrumb mixture. Place coated walleye fillets on unlined baking sheet. Bake 18 to 22 minutes or until golden brown & flakes easily. 3) Meanwhile, heat vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; cook & stir 2 minutes. Add garlic & cook 30 seconds. Add bok choy, red pepper flakes, & salt to taste. Serve walleye fillets on bed of bok choy.

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