Walleye with Saffron and Leeks in Parchment

Servings: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

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

Directions

Step 1

Preheat oven to 300° Fahrenheit. 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.

Step 2

Lay 1 to 2 walleye fillets on top of the leeks. Sprinkle salt, pepper and ¼ teaspoon of herbes de Provence on the fish.

Step 3

Sprinkle a quarter of the tomatoes and another pat of butter on top of the fish.

Step 4

Fold the parchment over to make a half circle and crimp the edges to seal. Before you seal the packet fully, pour in the vermouth. Repeat with the rest of the packets. Lay on a rimmed cookie sheet, or a couple, and bake at 300° for 20 minutes.

Transfer packets to plates for dinner guests to open up themselves at the dinner table. Serve immediately with your favorite sides, such as rice, couscous or orzo. Offer lemon wedges on the side for squeezing over the fish.