Ingredients:

  • 4 walleye fillets (about 6 ounces / 170 grams each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 grams)
  • ½ teaspoon black pepper (2 grams)
  • 1 cup panko breadcrumbs (100 grams)
  • 2 tablespoons unsalted butter, melted (30 grams)
  • Zest of 1 lemon
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) (8 grams)
  • 1 tablespoon Dijon mustard (15 ml)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Prepare baking sheet: Line with parchment paper or lightly grease with olive oil.
  3. Season the fish: Pat walleye fillets dry, season with salt and black pepper, then place on the baking sheet.
  4. Make the crust: In a mixing bowl, combine panko breadcrumbs, melted butter, lemon zest, fresh dill, and Dijon mustard. Stir until well combined.
  5. Top the fish: Evenly spread the breadcrumb mixture over each fillet, pressing down gently to adhere.
  6. Bake: Place in the preheated oven and bake for 20 minutes or until the crust is golden brown and the fish flakes easily with a fork.
  7. Serve hot with your choice of sides.