cateory: cuisine
Baked Walleye with Carrots
Reviews: 198
Ingredients:
- 1 1/2 pounds walleye fillets, skin removed
- 2 cups grated carrots
- 3 tablespoons margarine or butter, melted
- 2 tablespoons lemon juice
- 1/4 teaspoon ground thyme
- Salt to taste
- 3 tablespoons margarine or butter
- 3 1/2 tablespoons flour
- Salt and pepper to taste
- 1/3 cup milk
How to make
Baked Walleye with Carrots
Baked Walleye with Carrots
- Heat oven to 450F. Spray a 13 x 9−inch baking dish with nonstick vegetable cooking spray.
- Arrange fillets, slightly overlapping, in prepared dish. Set aside.
- In medium bowl, combine carrots, melted margarine, juice, thyme and salt.
- Spread mixture evenly over fillets. Cover with foil and bake for 25 to 30 minutes, or until fish is firm and opaque and just begins to flake.
- Drain liquid from fish into a 2−cup measure.
- Cover fish with foil to keep warm. Set aside.
- Add water to liquid in cup to equal 1 1/3 cups.
- In a 1−quart saucepan, melt 3 tablespoons margarine over medium heat.
- Stir in flour, salt and pepper. Blend in cooking liquid mixture and milk.
- Cook for 5 to 7 minutes or until mixture thickens and bubbles, stirring constantly.
- Pour sauce evenly over fish and serve over hot rice or linguine.
Comments for
Baked Walleye with Carrots
Baked Walleye with Carrots
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