Baked Walnut-Crusted Walleye

Baked Walnut-Crusted Walleye

Often I discover delicious walleye on sale. My palate generally craves something healthy and quick.  I adore pan-fried, walnut-crusted walleye but I’m in the mood for something lighter.  I’ll tweak my recipe slightly, baking instead of frying the fish.

The results were superb!  The flavorful, moist fish was set off perfectly with the nutty-lemony crust.

Recipe: Baked Walnut-Crusted Walleye


  • 2# walleye
  • 3-4 tablespoons olive oil
  • Zest and juice from one lemon
  • 1 teaspoon freshly chopped thyme, plus extra sprigs for garnishing
  • 3/4 cup walnuts
  • 3/4 cup panko (Japanese bread crumbs)


  1. Preheat oven to 375˚.
  2. Place walleye on a large, foil-lined cooking sheet. Drizzle with olive oil and lemon juice. Season with kosher salt and freshly ground pepper.
  3. Lightly grind nuts in a food processor; do not puree. Combine nuts with panko and thyme. Press into flesh of fish.
  4. Bake on middle rack of oven 17-21 minutes, or until fish flakes easily with pricked with a fork. Serve.

Time: 30 minutes

Number of servings (yield): 3-4

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Peggy's Healthy Picks"

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *