Walleye fillets on a bed of tomatoes and fennel

Walleye fillets on a bed of tomatoes and fennel
  • 4 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:00 Total Time


Add all
  • 5

    tomatoes, thinly sliced

  • 1

    spanish onion, thinly sliced

  • 3

    garlic cloves

  • 1

    fennel heart, thinly sliced

  • 3 Tbsp.
    (45 mL)

    fresh dill, cut up

  • Salt and pepper to taste

  • 3/4 cup
    (190 mL)

    extra virgin olive oil

  • 4

    walleye fillets


Preheat the oven to 325°F (170°C).

In a large ovenproof pan, arrange 8 layers of vegetables. First, layer half the tomatoes, then half the onion, and half the garlic.

Divide the fennel, then layer the remaining tomatoes, onion and garlic.

Sprinkle with 2 Tbsp. (30 mL) of dill, season to taste and top with 1/2 cup (125 mL) of olive oil. Bake for 20 minutes.

Remove the pan from the oven and lay the walleye fillets side by side over the vegetables.

Brush the remaining oil on the fish. Sprinkle with the remaining dill, season and return to the oven for approximately 20 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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