Recipe
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- 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
Directions
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- 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