Italian-Style Walleye

This baked walleye takes a Midwest freshwater favorite and gives it an Italian treatment. Fillets sit in a seasoned tomato sauce with basil and Italian seasoning, then get a blanket of shredded mozzarella in the last few minutes so the cheese melts and bubbles without overcooking the fish.

Walleye is mild and flaky, which makes it a good match for bold tomato sauce. The fish absorbs the herbed sauce as it bakes, keeping the fillets moist while building flavor from the outside in.

The two-stage bake is important. Fifteen minutes in the sauce cooks the fish most of the way through. Adding the cheese for the final 5-10 minutes means you get golden, bubbly mozzarella without turning the walleye rubbery from too much oven time.

Fresh parsley stirred into the sauce before baking adds brightness that dried herbs alone can’t match.

Kitchen Tips

• Pat the fillets dry before placing them in the dish. Surface moisture prevents the sauce from clinging properly.
• Don’t pile fillets on top of each other. A single layer ensures even cooking and even sauce coverage.
• Check the fish at the 15-minute mark before adding cheese. Thinner fillets may need less time. The flesh should flake easily with a fork.
• Shred the mozzarella yourself from a block. Pre-shredded bags contain anti-caking starch that prevents smooth melting.

Variations

• Parmesan crust: Mix shredded mozzarella with grated Parmesan and breadcrumbs for a crunchier topping.
• Other white fish: Substitute cod, perch, or tilapia if walleye isn’t available in your area.
• Spicy version: Add a pinch of red pepper flakes to the tomato sauce for some heat.