Ingriedients:

• 4 × 4 oz FinFish Canadian Walleye fillets
• ½ cup flour
• 2 tsp sea salt
• freshly ground black pepper
• 6 Tbsp butter
• 1 tsp grated lemon zest
• juice of 3 lemons
• 1 Tbsp chopped fresh Italian parsley

Directions:

• Combine the flour, 2 teaspoons of sea salt and 1 teaspoon of freshly ground black pepper on a large plate. Pat the walleye fillets dry, and sprinkle one side with salt. Fillets can be cut in halves, so that the smaller end of the fillet doesn’t dry out when cooked: Just remove the smaller halves sooner.
• Heat 3 tablespoons of butter in a 12” sauté pan, over medium heat, (I use my cast iron skillet.)
• Dredge the fillets in the seasoned flour on both sides, and place them in the hot, melted butter. Lower the heat to medium-low, and cook for 2 minutes. Turn with a metal spatula, and cook 2 minutes more on the other side. As you sauté the fish, the butter will be browning, but be careful not to let it burn. (Do not crowd the pan to ensure proper browning. Sauté the fillets in 2 batches if necessary.)
• While the second side cooks, add ½ teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
• Place the fillets on a platter, scraping the DELICIOUS buttery lemony juice over top. Sprinkle with chopped parsley, and an additional sprinkle of sea salt. Enjoy!