April 11, 2013
Categories: Dinner, Lunch, Main Dish, Fish, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Low Carbohydrate, Pickerel, Spring more
"This is a great walleye recipe I really enjoy. Quick and easy and if you like dill you will enjoy this."
- Serving Size: 1 (135.3 g)
- Calories 190.2
- Total Fat - 7.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 92.8 mg
- Sodium - 295.1 mg
- Total Carbohydrate - 10.9 g
- Dietary Fiber - 1.4 g
- Sugars - 1.3 g
- Protein - 20.4 g
- Calcium - 215.7 mg
- Iron - 2.5 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Preheat oven to 425 degrees Fahrenheit.
Coat a baking sheet with a light spray of olive oil.
Lay the fillets onto the baking sheet and sprinkle wit a bit of salt. (I overlap both fillets along the thinner sides so it cooks evenly)
Mix together the mayonnaise, dill pickle juice, dill weed and garlic powder; spread over the fillets.
Bake for 8 to 10 minutes, until fish starts to flake. (This will depend on the thickness of the fish fillets.
Broil for 4 to 5 minutes, until the topping just starts to brown and remove from oven.
Serve with your favourite side.
Tips & Variations
No special items needed.