Mediterranean Walleye Supreme

Impress your guests with the best fresh walleye dinner ever.


  • 1 lb fresh boneless, skinless walleye fillets
  • Pinot Grigio
  • Salt and pepper, to taste
  • 1/2 cup cup garlic-stuffed green olives, cut into small pieces
  • 1/2 cup cup pitted black olives, cut into small pieces
  • 1/2 cup cup sundried tomatoes packed in olive oil, cut into small pieces
  • 1/2 cup cup feta cheese, crumbled
  • 1 tomato, sliced
  • 1/2 lemon


  1. Wash and thoroughly dry fillets between paper towels; lay fillets on the bottom of a casserole or glass baking dish. Add a splash of wine, and season with salt and pepper. Sprinkle on olives, sundried tomatoes and feta, then cover with layer of tomato slices and sprinkle on more feta.
  2. Preheat oven to 400 degrees F. Cook fillets for approximately 20 minutes or until flesh is opaque. Before serving, squeeze lemon juice over steaming fish.
Gord Pyzer

Gord Pyzer

Fishing Editor Gord Pyzer is widely regarded as Canada's most scientific angler. Known in fishing circles as Doctor Pyzer, he worked for 30 years as a senior manager with Ontario's Ministry of Natural Resources before devoting all his energies to fishing. A member of the Canadian Angler Hall of Fame, the award-winning writer is also an internationally sought out speaker, tournament angler and field editor with In-Fisherman Magazine and Television. As well, he co-hosts the Real Fishing Radio Show with Bob Izumi. Catch Gord on the Outdoor Journal Radio Show live every Saturday morning 8:05AM EST. If you're in southern Ontario, tune your radio to Sportsnet 590 The FAN AM or visit and listen live online.

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