Summer Goddess Walleye (Striped Bass)


  • 1 each boneless Walleye filet (6/8)
  • 2 tablespoons green goddess dressing
  • 2 tablespoons Herb bread crumb mix
  • 2 ounces green goddess salad dressing
  • 1/4 wedge lemon
  • 1/2 teaspon parsley
  • 1 tablespoon olive oil
  • 1 ounce fennel bulb, julienned
  • 2 ounces fresh baby green beans, blanched
  • 1 ounce breakfast radish, cut 1/8 wedges
  • 1 teaspoon lemon garlic butter


  • Spread top of walleye filet with green goddess dressing
  • Cover with herb bread crumb mix, place crusted fish on parchment paper, crust up and bake @ 425 until herb crumb turn a light golden brown
  • Place a sautee pan over a high flame, when pan is hot add olive oil and fennel, sautee until fennel is crisp tender
  • Add blanched green beans and radishes, sautee until beans are heated thru, finish with lemon garlic butter and toss to coat
  • Season with sea salt & black pepper
  • Arange fish on vegetables
  • Serve with ramikin of green goddess dressing and lemon wedge