I am often looking for fish recipes to adapt and use with walleye. Recently, I found this gem and gave it a try with halibut and it was delish! I know it will work well with freshly caught walleye. Give it a try and let me know what you think.
6 oz. cod (or any whitefish)
1/2 large lemon, juiced
zest of 1/2 lemon
1/4 cup pitted, mixed olived
2 tbsp. capers
1/4-1/2 cup of seafood or chicken stock
2 tbsp. olive oil
2 cloves of garlic, thinly sliced
1/4 tsp. crushed red pepper (or to taste)
2 wedges of lemon, for serving
freshly chopped parsley, for serving
- Preheat oven to 400 degrees.
- Use an oval roasting pan or oven safe dish (really any size works, just something smaller that has sides to hold in the juices). Place garlic slices in the bottom of the dish. Rinse and pat dry your cod, and place over the garlic. Place olives and capers around the cod, and pour in the seafood or chicken stock until it reaches about halfway up the sides of the cod (this will depend on the size of your dish, I only used 1/4 cup). Now squeeze in the lemon juice from 1/2 a large lemon around the cod as well.
- Drizzle the olive oil over the top of the cod. Season the tops of the cod with a little crushed red pepper, black pepper, and a little bit of kosher salt (you are already getting a lot of salt from the olives and capers!).
- Place in the preheated oven and roast until the fish is cooked through and flakes easily with a fork, about 20 minutes.
- Sprinkle the top with fresh parsley. Divide the fish amongst 2 plates and top with the olive/caper sauce and serve with a small wedge of lemon. Enjoy!