I am always looking for new and delicious ways to bake fish. When we were recently in Wisconsin and purchasing walleye at the local butcher, I received the best tip ever on how to remove the skin off of fish. While the fish is frozen, run the fillet under cold water. Starting at one corner pull the skin off slowly, use a paper towel to improve your grip on the skin. The skin literally pulled off in one piece. What a great tip! Now back to how I baked the walleye, I wrapped the fish in foil in a packet with butter, Old Bay Seasoning, fresh dill and lemons. The result was fantastic. I have done this in the oven and on the grill, both ways were equally delicious. This would also work great with other white fish varieties.
Baked Lemon Dill White Fish
Ingredients
- fish fillets - walleye, cod, or favorite white fish
- 1 lemon, thinly sliced (one lemon for 2 - 3 fillets)
- Old Bay Seasoning
- butter - 4 - 5 tablespoons per fillet
- fresh dill
Instructions
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Preheat oven to 375 degrees or prepare grill for medium-high heat. Take two sheets of heavy duty foil, generously dot with butter, top with fish, dust fish with Old Bay Seasoning, top with lemon slices and dill, dot with remaining butter. Seal foil completely. Put in the oven or on the grill, cook for 15 - 20 minutes, foil will puff up - poke two holes in the foil. Continue to cook for 5 minutes.