Thursday, March 13, 2014

Quick and Easy: Baked Walleye

 Baked Walleye
Here’s a fish dish that comes together quickly and takes very little time to cook. 

That’s important because standing for long periods of time is difficult with this cast on my foot.  Plus, I keep bumping into the cabinets and the cats, and tripping when I catch an uneven kitchen floor tile.

This recipe is from a very long time ago, when I worked a 9-5 job. I wanted the flavor of chowder without the work.

And comfort.  And convenience.

When I was growing up, plain kettle-style chips were used to embellish tuna casserole and mac ‘n cheese.

The chips in this particular recipe are not just for the pretty; they provide both salt and texture.

There are so few ingredients – every single one has to “bring it”.

The cheese doesn’t have to be Havarti, but it’s butteriness and acidity complements fish and cream without becoming dominant.

Serve with oven-roasted winter vegetables. Preferably the ones that don’t take a lot of fuss - like slender baby carrots and Brussels sprouts, especially if you need to be off your feet.

Like me.
Easy Fish Dish
 Simply Baked Fish
Serves 2-3

1 lb. Walleye Filets (or Cod)
Freshly Cracked Black Pepper
½ Pint Heavy Cream
4 ounces Havarti, Shredded
A handful of Plain Kettle Chips

Preheat oven to 375f

Place fish in a shallow oven-proof dish just large enough to accommodate it. 

Season with pepper on both sides.

Pour cream over fish, top with havarti.

Crush chips and sprinkle over the top.

Fish Casserole
Bake for 20 minutes, or until fish flakes easily.