Butter and Basil Sauger with Orzo Salad
Savor buttery basil sauger paired with refreshing orzo salad—light, flavorful, and easy to make. Try this delicious seafood dish today!
Butter and Basil Sauger with Orzo Salad
By Walleye Direct
Prep time:
5 minutes
Cook time:
30 minutes
Servings:
4
Ingredients
- 4 to 8 sauger/walleye fillets
- Kosher salt and freshly cracked pepper, to taste
- 5 tablespoons of salted butter, separated
- 4 slices of lemon
- 2 tablespoons of freshly chopped basil, separated
- ½ pound of uncooked orzo
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of lemon juice
- ¼ teaspoon of dried oregano
- Small handful of cherry/grape tomatoes, sliced
- 1 tablespoon of grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit. Pat fish fillets dry with paper towels and lay them on a rimmed cookie sheet lined with a large sheet of foil – large enough to fold over into a packet. Sprinkle salt and pepper on one side of the fish. Distribute lemon slices, 1 tablespoon of freshly chopped basil and 4 tablespoons of butter on top. Fold over the foil to seal and bake for 20 minutes.
- Meanwhile, bring a pot of salted water to a boil and cook ½ pound of orzo according to package directions.
- When orzo is al dente, drain it.
- Immediately transfer hot orzo to a mixing bowl. Stir in olive oil and 1 tablespoon of butter while it’s still warm.
- Next, stir in 1 tablespoon of freshly chopped basil, lemon juice, tomatoes, oregano, salt and pepper to taste; start with ½ teaspoon of salt and adjust from there. Stir in Parmesan cheese right before serving.
- Serve baked fish with warm or room temperature orzo salad on the side.
