A mélange of dried herbs is key to this delectable dish, adapted from a Freshwater Fish Marketing Company recipe. No walleye? Lake whitefish, northern pike or any other white-fleshed fish can also be used. Serves 4.
- 2 large fillets
- 2 tbsp butter
- ⅔ cup white Spanish onion, diced
- 1 clove garlic, pressed
- 2 cups cherry tomatoes, halved
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley flakes
- 2 tbsp freshly squeezed lemon juice
- salt and pepper to taste
- ½ cup water
- Wash fillets under cold water and pat dry with paper towel. Cut each fillet into 4 equal pieces. Set aside.
- Melt butter in a skillet that has a lid (preferably transparent). Add onion and garlic and sauté until golden brown. Stir in tomatoes, basil, oregano, parsley and lemon juice. Simmer for a few minutes.
- Place fillets on top of sauce in skillet, then add salt and pepper to taste.
- Add ¼ cup water to skillet and cover. Steam fillets for 15 to 20 minutes or until fish flakes easily. Add remaining water as necessary, maintaining a slow boil to steam fillets. Remove fish once it’s cooked, and let sauce render to a thick reduction.
- Spoon sauce over fillets and serve with a garden salad. You could also include some crusty dinner rolls or freshly baked bread.