How to cook Baked Walleye with Young Cabbage Salad
- 2 small whole walleye (zander or pike-perch), about 8-10 ounces each
- 1 red bell pepper (stem, seeds and ribs removed), coarsely chopped
- 1 tomato, coarsely chopped
- 2 cloves garlic, minced
- 1 onion, finely sliced
- 1 pound young cabbage, shredded
- Salt and spices (I used a mixture of peppers) to taste
- 2 tablespoons olive oil
- 2 tablespoons flour for breading
- Black olives for garnish
- Couple spring parsley for garnish
- Chopped green onions for garnish
- Saute vegetables in olive oil until soft, add garlic, salt and spices.
- Carefully clean the fish, remove the entrails. Cut off the head, fins and tail.
- Rinse the fish under running cold water and pat dry with paper towels.
- Bread the cleaned fish in a mix of flour and salt.
- Grease a baking dish with olive oil and lay the fish.
- Drizzle with olive oil and bake into a preheated 200°C (400°F) oven for approximately 25 minutes, until fish flesh can easily be broken-up with a fork.
- Transfer the bake fish on a dinner plate and serve hot with a side dish of cabbage salad.
- Garnish with black olives, parsley and chopped green onions.
The Baked Walleye
with Young Cabbage Salad is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
This recipe for Baked Walleye with Young Cabbage Salad serves/makes: 2 servings
The Baked Walleye with Young Cabbage Salad recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Walleye
Preparation Method: Baked