📝 About This Recipe
Pickerel, also known as Walleye in many regions, is the crown jewel of freshwater lakes, prized for its clean, sweet flavor and delicate, flaky white flesh. This recipe honors the fish by using a gentle baking technique that preserves its moisture while introducing a bright lemon-herb butter and a golden, crunchy topping. It is a sophisticated yet approachable dish that brings the rustic elegance of shore-lunch traditions into the modern kitchen.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Pickerel (Walleye) Fillets (skin-on or skinless, pin bones removed)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Lemon-Herb Butter
- 4 tablespoons Unsalted Butter (melted)
- 3 cloves Garlic (minced finely)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Dill (finely chopped)
- 1/2 teaspoon Old Bay Seasoning (for a subtle savory kick)
Crispy Topping
- 1/2 cup Panko Breadcrumbs (Japanese style for maximum crunch)
- 2 tablespoons Parmesan Cheese (finely grated)
- 1 tablespoon Extra Virgin Olive Oil (to help the crumbs brown)
For Garnish
- 1 Lemon (cut into thin wedges)
- 1 tablespoon Fresh Chives (snipped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and position a rack in the center of the oven.
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2
Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil to prevent the delicate fish from sticking.
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3
Pat the pickerel fillets very dry with paper towels. This is crucial for ensuring the butter sticks and the fish doesn't steam in its own moisture.
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4
Place the fillets on the prepared baking sheet, skin-side down (if applicable). Season both sides lightly with kosher salt and black pepper.
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5
In a small microwave-safe bowl, melt the butter. Stir in the minced garlic, lemon juice, lemon zest, chopped parsley, dill, and Old Bay seasoning.
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6
In a separate small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 1 tablespoon of olive oil. Toss with a fork until the crumbs are evenly coated in oil.
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7
Generously brush the herb butter mixture over the top of each pickerel fillet, ensuring the entire surface is covered.
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8
Spoon the panko mixture over the buttered fillets, pressing down very gently so the crumbs adhere to the fish.
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9
Bake in the preheated oven for 12-15 minutes. The exact time depends on the thickness of your fillets; thin fillets may only need 10 minutes.
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10
The fish is done when the flesh is opaque and flakes easily with a fork, and the internal temperature reaches 145°F (63°C).
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11
Optional: Turn the broiler on to high for the last 60 seconds of cooking to achieve a deep golden-brown crust on the breadcrumbs, watching closely to prevent burning.
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12
Remove from the oven and let the fish rest for 2 minutes on the baking sheet to allow the juices to redistribute.
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13
Garnish with fresh chives and serve immediately with lemon wedges on the side for squeezing.
💡 Chef's Tips
Always pat the fish dry before seasoning; excess moisture prevents the crust from becoming crispy. If you don't have pickerel, you can substitute with Walleye, Perch, or Snapper. Avoid overcooking! Freshwater fish like pickerel can go from tender to rubbery very quickly; check it early. To ensure even cooking, try to select fillets that are of similar thickness. Add a pinch of cayenne pepper to the breadcrumb mix if you prefer a little heat.
🍽️ Serving Suggestions
Serve alongside wild rice pilaf with toasted almonds to complement the freshwater theme. A crisp, dry Sauvignon Blanc or a light Pinot Grigio pairs beautifully with the lemon and herbs. Roasted asparagus or sautéed green beans with garlic make for a light and healthy side dish. For a classic North American feel, serve with a side of creamy coleslaw and tartar sauce. Warm crusty sourdough bread is perfect for mopping up any leftover lemon-garlic butter.