Baked Walleye with Olive Tapenade
Spring break season is in full swing and for the first time in a LOOOONG time, my family actually went somewhere! Usually, our spring break consists of visiting my family farms and then tackling the spring cleaning chores while I have the kids around to help since it’s important that they pitch in and learn as well. This year was different. We spent two days completing most of the spring cleaning and then took off for the waterpark capital of the world… Wisconsin Dells! It was a much needed break where we relaxed, spent time with friends and just removed ourselves from the day to day minutia to indulge in some family time. Like many family vacations, we treated ourselves with a few meals we wouldn’t typically eat so it was good to be back home cooking and creating healthier meals again like this baked walleye with olive tapenade paired with a parmesan asparagus.
Walleye is one of my all time favorite fish to eat. It’s very clean tasting, especially when it’s fished directly from our freshwater Minnesota lakes. This batch of baked walleye used the very last of the ones we fished with our family over the holiday season at my mom’s house. Baked walleye is an easy pairing with asparagus since they take about the same amount of time to bake. This makes for an easy, one pan meal. Top it with a squeeze of lemon and some briny olive tapenade and it’s the perfect meal to welcome the beginning of spring!
- 4 walleye pike filets
- Lemon juice
- Salt and pepper to taste
- ½ cup olive tapenade (see recipe link in post)
- 1 bunch asparagus, woody ends trimmed off
- ¼-1/2 cup pork rinds, crushed
- 1 tablespoon parmesan cheese, grated (omit for dairy free)
- Olive oil
- Preheat oven to 425 degrees.
- Lightly grease a large baking sheet with olive oil.
- Prepare olive tapenade (or
- Sprinkle walleye filets with lemon juice and then season with salt and pepper.
- Place filets on one side of the baking sheet.
- Top filets with a few tablespoons of olive tapenade.
- Toss the asparagus with a little olive oil, crushed pork rinds and parmesan.
- Place the asparagus on the other side of the baking sheet.
- Bake 12-15 minutes until fish is easily flaked with a fork.
- Gently remove walleye from the baking sheet and serve with a sprinkle of lemon and asparagus on the side.
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This is so good! Definitely a recipe I must try!
I love olives with fish 🙂 Such a tasty combo! Hope you enjoy it as well!