PANKO-CRUSTED WALLEYE RECIPE - (3.9/5)

Panko-Crusted Walleye Recipe - (3.9/5) image

Provided by AJloves2cook

Number Of Ingredients 13

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1 1/2 pounds walleye fillets
1/4 cup butter, melted
3 tablespoons Dijon Mustard
4 tablespoons fresh parsley, chopped, divided
2 tablespoons fresh lemon juice
1/2 teaspoon cayenne pepper
2/3 cup panko breadcrumbs
1/3 cup parmesan cheese, grated
1 teaspoon vegetable oil
3 ounces shiitake mushrooms, thinly sliced
2 cloves garlic, minced
6 cups baby bok choy, coarsely chopped
1/4 teaspoon red pepper flakes

Steps:

1) Rinse walleye fillets; pat dry with paper towels. Sprinkle walleye with salt and pepper to taste. In shallow dish, combine melted butter, mustard, 2 tablespoons of parsley, lemon juice, & cayenne pepper. In separate dish, combine panko breadcrumbs, parmesan cheese & remaining 2 tablespoons of parsley. 2) Preheat oven to 375° Fahrenheit. Coat walleye fillets in butter mixture, then evenly coat in breadcrumb mixture. Place coated walleye fillets on unlined baking sheet. Bake 18 to 22 minutes or until golden brown & flakes easily. 3) Meanwhile, heat vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; cook & stir 2 minutes. Add garlic & cook 30 seconds. Add bok choy, red pepper flakes, & salt to taste. Serve walleye fillets on bed of bok choy.