This is part of my ongoing tribute to Walleye, the world’s best white fish. While it is true that there is no Walleye along the Mediterranean, all I can say to those fine folks is you need to visit the Dakotas to learn what good fish is all about. This dish of course works well with any white fish and it has a distinctive Mediterranean flare that is Oh so good.
Ingredients
- 1.5 lbs Walleye fillets – or some lesser white fish with skin removed
- 8 oz Cherry tomatoes – halved
- 3 oz Olives -chopped – Kalamata or green
- 5 Garlic cloves – minced
- 3 TBL Olive oil
- 3 TBL Red onion – diced
- 1 TBL Fresh Thyme – 1 tsp dry
- 2 tsp Oregano – dry
- 0.5 Lemon – juiced
- Kosher salt and pepper to taste
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 425 F (220 C).
- Pat fish fillets dry with paper towel and generously salt and pepper both sides.
- Squeeze lemon juice on top.
- Put fillets in a baking dish and brush with olive oil.
- In a bowl,
- Combine tomato, olives, onion, garlic, thyme, and oregano.
- Drizzle with olive oil and toss.
- Spread on top of fillets.
- Bake ~15 mins
- Serve with couscous and a vegetable, I like steamed broccoli.
