Baked Walleye with Lemon and Cream

How to make Baked Walleye with Lemon and Cream Recipe - Use a pair of pliers to pluck out the small bones that stick out on the ridge of the fillets before assembling this dish.

Makes 4 servings

Method:
1 medium (1-1/2-pound) walleye, trout, or whitefish, filleted
3 bacon slices, chopped
1 small onion, minced
1/2 cup whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1 tablespoon chopped fresh parsley
1/2 cup (2 ounces) shredded sharp Cheddar cheese
2 tablespoons fine dry bread crumbs

Method:
Lightly grease a shallow baking dish.

Preheat oven to 375F (190C). Rinse fish in cold water and pat dry with paper towels. Place 1 fillet, skin-side down, in greased baking dish.

In a heavy skillet, cook bacon until crisp. Add onion. Saute 2 minutes. Drain excess fat from skillet.

Add cream. Bring to a rolling boil; boil 1 minute. Add lemon juice, mustard and parsley. Spoon half of mixture over fish in baking dish. Top with second fillet, skin-side up.

Spoon remaining mixture over top of fish. Sprinkle with cheese and bread crumbs.

Bake 25 minutes or until fish flakes. Serve hot.