Wash the potatoes well and cook in boiling water for about 30 minutes. Finely slice the spring onion and place in a large bowl with the capers, olives, olive oil and chopped parsley. Add a few spoonfuls of the potato cooking water.
Drain, peel and slice the potatoes. Add to the bowl and mix gently. Season with salt and pepper.
This delicious oven-baked walleye recipe is freshly caught and so healthy. In less than 45 minutes, this easy baked walleye recipe is ready to serve. With only 4 ingredients, Lake Michigan Walleye never tasted so good!! When cooked, fresh walleye fillets are super tender and bright white in color.
Walleye Fillets 2 lbs (973 g)
Onion, White – Sliced 1/2 cup (1.25 oz) (35 g)
Olive Oil 1 tablespoon (0.55 oz) (16 g)
Lawry’s, seasoned salt 1/2 teaspoon (0.1 oz) (3 g)
Gather all of your ingredients to make your oven-baked walleye.
Heat the oven to 350° Fahrenheit.
Using a standard baking sheet, cut a piece of foil that is double the size of the sheet pan.
Cover the sheet pan with ½ of the foil so that the shiny side is down, and the dull side of the foil is up. The idea of this is to be able to fold the other ½ of the foil over the fish and seal to cook.
Spread the olive oil on the sheet pan foil.
Sprinkle some of the seasoned salt and pepper onto the oiled foil.
Lay the walleye fillets in a single layer on top of the seasoned oil, making sure that you are doing this on the sheet pan.
Lightly season the fish fillets one last time.
Slice the onion into thin rings, separate the rings and place onto the top of the walleye fillets.
Fold the foil over so that you are completely covering fish. Roll the foil ends together starting with the opposite side of the folded foil. Then roll both the end sides to completely sealing the fish into the foil pouch.
With a sharp knife, gently poke a few holes into the top of the foil pouch. Make sure to not puncture the bottom of the foil.
How Long to Bake Walleye? Place the sheet pan into the pre-heated oven and bake for 30 to 45 minutes.
Check the oven baked walleye fish after 30 minutes to see if the fish is done. To do this, use a fork to try and flake the thickest part of the fish. You want the fish to flake easily and be white in color. If you see any translucent color or if the fillets do not want to flake apart easily, then put back into the oven and cook for 10 – 15 minutes longer.
Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer in a skillet, then steam through with a splash of water to tenderize their tough cores. Crushed garlic cloves release their aroma into the hot oil, but are in chunks big enough to not burn and get bitter. A final sprinkle of sugar, soy sauce and red-pepper flakes give the sprouts a nice balance of sweet, salty and spicy. You can eat this with other stir-fries and steamed rice or alongside any main dish. Leftovers, reheated or cold, can be tossed into grain bowls and salads.
Neutral oil, such as grapeseed or canola oil
4 garlic cloves, smashed, then peeled
1 pound brussels sprouts, halved or quartered, if large
Salt and pepper
½ teaspoon granulated sugar
2 teaspoons soy sauce
Red-pepper flakes, to taste
Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.