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Cranberry Feta Crusted Walleye

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Yields: 4-6 servings

 1 container Odyssey Cranberry Feta
 2 large Leeks, sliced into quarters
 ¾ cup Bread Crumbs
 2 tbsp melted Butter
 1 tbsp cold Butter
 61 oz Walleye Fillets, skin removed
 23 oz Beer of Choice
 Dijon Mustard to taste
 Fresh Parsley for garnish, chopped
 Lemon, quartered

Preheat oven to 375 degrees F.


Crust Directions:
Put bread crumbs into medium bowl. Pour melted butter onto bread crumbs until combined. Add container of cranberry feta and mix all together.


Heat skillet to medium-high heat. Coat all sides of pan with sunflower oil. Place leeks into pan and cook until brown and blistered on one side; turn over (about 5 minutes each side).


Lay walleye fillets right on top of cooking leeks. Take a spoon and lightly coat back side of the fillets with Dijon mustard. Top fillets evenly with cheese and bread crumb mixture.


Pour beer into pan evenly (2-3oz.) Sprinkle dash of salt on top. Place skillet into preheated oven for 9-11 minutes.


Remove skillet from oven and plate food. DO NOT drain skillet. Place skillet over medium heat, add 1 tbsp cold butter and let sizzle. Once butter is melted, spoon onto walleye.


Garnish with fresh parsley and lemon quarter.

Nutrition Facts

Servings 0