Walleye en Papillote

Walleye is a mild-flavored fresh water fish, also known as pickerel or yellow pike. It is quite popular in the Great Lakes states, although apparently it has made the list of fish to avoid due to high mercury levels. This recipe is a riff on a recipe found in Frank Stitt's Southern Table. Also, if you are fond of dipping bread in olive oil or other oils, this recipe is heaven on earth with all the juices that accumulate on the bottom of the wax paper enclosure!

INGREDIENTS

1 lb walleye fillet
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 scallions
3 shallots, thinly sliced
1 onion, thinly sliced
6 thin lemon slices
a handful of chopped parsley
a dozen white peppercorns

Preheat the oven to 450 F. Sauté the onions and shallots in the butter and olive oil until nicely browned. Set aside. Cut 4-6 16x20in sheets of parchment paper. Arrange 2-3 of the sheets on a pan and drizzle with olive oil. Arrange half of the sliced lemons, peppercorns, scallions, parsley, and sautéed onions and scallions on the parchement paper. Set the fillet on top and sprinkle the rest of the ingredients on top. Season with salt.


Place the rest of the parchment paper on top of the fillet and tightly wrap the top and bottom parchment so that no steam could escape. Bake on the top shelf of the oven for 10 minutes. Serve immediately! Mind the steam when opening the papillote.