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