Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Walleye fillets - skin removed

  2. 2 cups 220g / 7.8oz Grated carrots

  3. 3 tablespoons 45ml Margarine or butter - melted

  4. 2 tablespoons 30ml Lemon juice

  5. 1/4 teaspoon 1 1/3ml Ground thyme Salt - to taste Freshly-ground black pepper - to taste

  6. 3 tablespoons 45ml Margarine or butter

  7. 3 1/2 tablespoons 52ml Flour

  8. 1/3 cup 78ml Milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 450 degrees. Spray a 13- by 9-inch baking dish with nonstick vegetable cooking spray. Arrange fillets, slightly overlapping, in prepared dish. Set aside. In medium bowl, combine carrots, melted margarine, juice, thyme and salt. Spread mixture evenly over fillets. Cover with foil. Bake for 25 to 30 minutes, or until fish is firm and opaque and just begins to flake. Drain liquid from fish into a 2-cup measure. Cover fish with foil to keep warm. Set aside. Add water to liquid in cup to equal 1 1/3 cups. In a 1-quart saucepan, melt 3 tablespoons margarine over medium heat. Stir in flour, salt and pepper. Blend in cooking liquid mixture and milk. Cook for 5 to 7 minutes or until mixture thickens and bubbles, stirring constantly. Pour sauce evenly over fish and serve over hot rice or linguine.


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