Ingredients:
- 3 tablespoons extra-virgin olive oil
- 4 (6-8ounce) fillets walleye
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
- 8 sprigs fresh thyme
- 2 garlic cloves, very thinly sliced
- 12 cherry or grape tomatoes, halved
- 1 1/2 tablespoons drained bottled capers
- 4 small chunks of butter
- 1/2 cup white wine
- 1 cup panko bread crumb
- 3 tablespoons whole butter
- 3 tablespoons chopped fresh parsley and tarragon
Preparation:
- Put oven rack in middle position and preheat oven to 400°F. Arrange a piece of foil 12”x16” and drizzle with a teaspoon of olive oil. This can also be cooked on a grill, campfire or in your fireplace right in the coals.
- Pat fish dry and sprinkle both sides with salt and pepper. Arrange walleye fillets, skin side down, in center of foil.
- Heat 1 tablespoon of oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes, zucchini, roasted corn and a pinch of salt. Sauté, stirring occasionally, until tomatoes are softened, about 1 minute.
- Spoon hot tomato mixture over fish, then cover by folding the edges together tightly to seal.
- Bake until fish is just cooked through, 12 minutes (depending on thickness of fish); check by inserting instant read thermometer into fish to read 150F.
- While Fish is cooking, melt the whole butter in a sauté pan over medium heat. Add the panko and stir well to saturate the bread crumb with the melted butter. Keep over heat until panko has turned a nice dark golden tan. Add fresh chopped herbs to panko and cool.
- Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over and top with the herb crumb. Serve immediately, discarding thyme before eating.