My apologies, I’ve been busy over at the garden so it’s been a while since I’ve posted here.
There are still a few walleye fillets left from last summer. You could use any firm white fish and probably any nut you’d like. Just don’t grind/crush the nuts too finely.  Here’s what I did with them.

Walnut Walleye

1 large walleye fillet – enough for two portions
1/2 cup nuts – crushed but not pastey
1 egg lightly beaten
3 Tbs butter (you could use less)
1 Tbs capers
2 Tbs lemon juice
salt and pepper to taste


  1. Preheat oven to 400F
  2. Trim and portion the fish. Season with salt and pepper.
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  4. Crack and beat the egg, dip the fish portion in the egg wash.
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  6. Press the egg coated fish into the crushed nuts.
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  8. Reserve to plate.
  9. Preheat oven proof pan over medium high heat. Add the butter, when butter is melted  but not browned, add the fish.
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  11. Saute gently for 2 -3 minutes, then transfer pan to hot oven for six minutes.
  12. Remove pan from oven, remove fish from pan, add lemon juice and capers to residual hot butter in pan.
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  14. Plate fish, spoon some sauce over the fish and serve with sides of your choice.


Mild tender fish, crunchy topping, tart sauce, there is a lot going on in this fast and simple dish. Give it a try!
Until next time, Eat Well & Keep Digging!