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Almond Crusted Walleye

Almond Crusted Walleye

Almond Crusted Walleye

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Parmesan cheese and fresh basil create the perfect crust for this favorite freshwater fish.*Tip: Set bread in warm place until dry and crunchy

Recipe Ingredients

1 slice
100% whole wheat bread, dried*
1/4 cup
sliced almonds, finely chopped
1/4 cup
shredded parmesan cheese
2 Tbsp.
chopped fresh basil
1/2 tsp.
seasoned salt
1/4 c (2 oz.)
Bob Evans® egg whites
1 lb.
walleye fillets, cut into 4 pieces
1 Tbsp.
50/50 butter blend, melted

Instructions

1
Heat oven to 400°F. Line 15x10x1-inch baking pan with aluminum foil. Spray with nonstick cooking spray; set aside. In food processor grind bread into fine crumbs or use knife to finely chop. In shallow bowl combine ground bread, almonds, cheese, basil and seasoned salt; mix well. In second shallow bowl place Bob Evans. Dip each walleye fillet in Bob Evans and then coat with bread mixture; patting mixture over fillet to fully coat.
2
Place coated fillets on prepared baking pan. Drizzle coating with melted butter. Bake, uncovered, 12 to 14 minutes or until fish flakes easily with fork.

Almond Crusted Walleye

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