Walleye with Saffron and Leeks in Parchment
Walleye with Saffron & Leeks in Parchment: Tender walleye baked with aromatic saffron, leeks, and herbs for a flavorful, elegant meal. Quick & healthy!
Walleye with Saffron and Leeks in Parchment
By Walleye Direct
Prep time:
10 minutes
Cook time:
20 minutes
Servings:
4
Ingredients
- 1 pound of walleye fillets
- 3 leeks, white parts thinly sliced and washed
- 4 threads of saffron, optional
- 1 stick of butter, divided
- 1 teaspoon of herbes de Provence, divided
- 4 tablespoons of vermouth or dry white wine, divided
- 1 to 2 large tomatoes, diced
- Kosher salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat oven to 300°F. Cut out 4 large circles of parchment paper, at least 1 inch wider than the walleye fillets are long on each side. Assemble the packets on a rimmed cookie sheet: lay a quarter of the sliced leeks onto one side of a parchment circle. Sprinkle salt and pepper and a pat of butter on top. If available, add 1 thread of saffron on top of the butter.
- Lay 1 to 2 walleye fillets on top of the leeks. Sprinkle salt, pepper and ¼ teaspoon of herbes de Provence on the fish.
- Sprinkle a quarter of the tomatoes and another pat of butter on top of the fish.
- Fold the parchment over to make a half circle and crimp the edges to seal. Before sealing fully, pour in the vermouth. Repeat with the rest of the packets, lay on a rimmed cookie sheet, and bake at 300°F for 20 minutes. Transfer packets to plates for guests to open at the table. Serve immediately with rice, couscous or orzo, and offer lemon wedges on the side.
