Walleye Papillote with Fonio Tabbouleh Salad

Yield

Makes 1 8-oz. serving.
Walleye Papillote with Fonio Tabbouleh Salad

Ingredients

  • 4 oz. Fresh Walleye Fillet, 8-10 oz.
  • ½ tsp. Extra Virgin Olive Oil
  • to taste Coarse Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 1 oz. Markon Lemons, sliced
  • 4 oz. Recipe: Fonio Tabbouleh Salad

Recipe Preparation

Cut parchment paper into a square twice the size needed to encase the walleye fillet.

Cut the square into a large heart shape keeping the centerfold intact.

Brush the walleye fillet with olive oil and season with salt and pepper.

Fold the heart over the walleye and crimp both edges together, sealing the fish.

Bake in a preheated 350°F oven for about 10 minutes.

To plate, make a cross-cut in the top of the parchment and peel back the four corners exposing the fish.

Plate 1 fillet next to 4 oz. of tabbouleh salad, garnish the walleye with a lemon slice and serve immediately.

Nutrition Information (per serving)

Calories: 332
Fat: 14 g
Sodium: 135 mg
Carbohydrates: 19 g
Protein: 31 g