Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato

December 11, 2019 at 6:28 PM | Posted in fish | 3 Comments
Tags: Baked Potato, Baking, Cooking, Cornbread, Dinner, Fish, Food, La Baguetterie Roasted Garlic Oval Bread, Martha White, recipes, Roasted Asparagus, Russet Potatoes, Walleye

Today’s: Menu: Fried Walleye Fillet w/ Roasted Asparagus, Baked Potato, and Baked Garlic Bread Loaf

 

 

 

For Breakfast this morning I had the same thing as I did the day before, I had a Poached Egg that I served on a slice of Aunt Millie’s Light Whole Grain Bread. Then I also fried up a few slices Turkey Spam. I also had a cup of Bigelow Decaf Green Tea. The Poached Egg and Spam was so delicious that I wanted it again. Cloudy and a high of 31 degrees out there today. After Breakfast I did some light house cleaning. Then I finished up on baking the Quick Bread Christmas Gifts for neighbors and relatives. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato.

 

I’m having Fish again for Dinner, last night Catfish Nuggets and tonight Walleye. I purchased the Walleye at Meijer the other day. I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare them I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

 

For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 

For another side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg