Baked Walleye with Young Cabbage Salad Recipe

Serves/Makes: 2 servings

Ingredients:

  • 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
How to cook Baked Walleye with Young Cabbage Salad:
  • 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.
Baked Walleye with Young Cabbage Salad recipe

Note(s):

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 (more Walleye recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Russian (more Russian recipes)

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