Flavorful Lemon Dijon Baked Walleye Whitefish Recipe (4 Ingredients, 30 Minutes) by Elisa Schmitz
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When you hear the word "whitefish," you may think of the small freshwater fish that's related to salmon and trout. However, the term whitefish also applies to an entire group of mild-flavored, slightly sweet fish that are often interchangeable in fish recipes that are pan-fried or baked, and in soups and chowders.
According to the Seafood Nutrition Partnership, whitefish can include pollock, bass, cod, grouper, haddock, halibut, flounder, perch, plaice and sole, among others. A member of the whitefish family that my husband and I are partial to is walleye, a popular freshwater whitefish in the perch family native to Canada and the Great Lakes, near where we live.
Walleye is a firm fish with a delicate, buttery texture. You can pan-fry it, as I did in this five-ingredient pan-seared walleye recipe, or you can bake it, as I did in this easy four-ingredient lemon Dijon whitefish recipe. Baking this walleye filet for just about 15 minutes resulted in an incredibly moist and flavorful fish dinner.
This savory seafood recipe requires only four ingredients: walleye (or other whitefish), Dijon mustard, fresh lemon juice and Worcestershire sauce – simple ingredients that allow the walleye’s naturally fresh flavor to shine even brighter.
This baked walleye recipe is not only absolutely delicious, but also very easy to make. With just a few minutes of prep time and a few minutes of cook time, you’ve got a delicious Mediterranean diet-worthy seafood dinner ready in about 30 minutes! Serve with potatoes or pasta and your favorite vegetables (I served ours with fresh celery leaf pesto pasta and sautéed carrots). So good!
Wondering about the safety of mercury levels in fish? You'll be happy to know that whitefish are among the fish with the lowest levels of mercury. Check out this chart provided by the Natural Resources Defense Council that shows which fish are safer to eat than others when it comes to avoiding mercury.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Total Time: 25 to 30 minutes
Servings: 3
Ingredients
- 1 pound walleye filet (or other whitefish)
- 1 1/2 tablespoons Dijon mustard
- juice of 1 medium lemon, about 2 tablespoons (I used a lemon from my Meyer lemon tree)
- 1 1/2 teaspoons Worcestershire sauce
Here’s how to make it:
- In a small mixing bowl, combine the Dijon mustard, lemon juice and Worcestershire sauce. Stir to combine. If you don't have Dijon mustard, you can use honey mustard. Squeeze your own lemon juice from fresh lemons, if possible. Fresh is always best! Use gluten-free Worcestershire sauce for a gluten-free meal.
- Place walleye (or other whitefish) filet into a baking dish that's been sprayed with cooking spray. Pour the lemon Dijon sauce evenly over the fish. Season with salt and pepper, if desired. If you don't have walleye, you can use any fish in the whitefish family.
- Bake, uncovered, in a preheated 400-degree F oven for 15 to 20 minutes (ovens vary). Fish should flake easily when it's ready. Store any leftovers in an airtight container in the refrigerator for two to three days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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