03-08-2004, 08:43 PM
1/2 cup flour
4-5 pounds walleye, scaled and cleaned
2 tablespoons olive oil
3 tablespoons minced fresh parsley
2 garlic cloves halved
2/3 cup dry white wine
1/3 cup fish or chicken stock
3 ripe tomatoes
14 pitted black olives, sliced
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon margarine
Sprinkle flour over large piece of waxed paper. Roll fish in flour
and evenly coat. Heat oil in large shallow roasting pan over
medium high heat. Add fish and parsley. Sear fish on both
sides until lightly browned.
Add garlic to pan and set aside off heat.
About 25 minutes before serving, preheat oven to 350 degrees.
Place roasting pan over medium high heat. Add wine and next 7
ingredients to fish. Bring liquid to simmer. Transfer pan to
to oven and bake just until the thickest part of the fish
flakes with a fork.(about 30 minutes) Carefully transfer fish
to a serving platter. Discard garlic.
Place pan over high heat and boil until liquid is thickened
and reduce to about 1/3. Add margarine, stir well and pour
mixture over fish.
Serve immediately.
Yield: 6 servings
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