Baked Parmesan Perch Recipe

  • 2 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon paprika
  • 1 teaspoon dried basil
  • 1 pound perch or walleye fish fillets of your choice
  • 1 tablespoon butter, melted

In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Sour Cream Walleye

  • 2 pounds walleye fillet
  • 2 tbsp butter (melted)
  • 1 pkg Hidden Valley Ranch Seasoning Mix
  • 24 oz container sour cream
  • 8 oz shredded cheddar cheese
  • 2 Tbsp chives

Coat the bottom of 9 x 13” baking pan with melted butter.  Combine the seasoning mix and sour cream.  Spread a thin layer (about 1/3) of sour cream on the bottom of the dish.  Place half of the walleye fillets on top of sour cream.  Top with another 1/3 of sour cream.  Place the remaining fillets on top of the sour cream.  Spread the remaining 1/3 of sour cream on top of fillets.  Top with cheddar cheese, pepper, and chives.

Serving suggestion—top a baked potato with the sour cream sauce.

Walleye with Horseradish Sauce

  • 2 pounds walleye fillets
  • 1 cup Lowry’s herb and garlic marinade
  • 1 tsp lemon pepper
  • ¼ cup butter
  • 2 tbsp. horseradish
  • ¼ cup parmesan cheese

Place fillets and marinade in a ziplock bag for 3 hours. Remove fish from the marinade. Sprinkle with lemon pepper. Grill or broil 3-5 minutes on each side, or until fish flakes. Meanwhile, melt butter in a small saucepan. Remove from heat, stir in the horseradish. Spoon mixture over the fish. Top with parmesan cheese. Serves 6