Walleye With Roasted Grapes And Fingerling Potatoes Recipe

1. 1

   Adjust oven rack to middle position and preheat oven to 450u00b0F. Add potatoes to a rimmed 12- by 18-inch baking sheet and drizzle with 2 tablespoons olive oil and season with a pinch of salt and pepper. Toss until evenly coated. Transfer sheet to oven and cook for 10 minutes.

2. 2

   Carefully remove sheet pan from oven, and use a pair of tongs to move the potatoes to one end. Drizzle a tablespoon of oil over the empty end, and then add the grapes and the walleye fillets skin-side down. Season each fish fillet with a pinch of salt and pepper, and then top with few slices of garlic and a couple slices of lemon. Drizzle remaining tablespoon of olive oil over the fish.

3. 3

   Return the sheet pan to the oven and cook until fish is fully cooked and potatoes are tender, 10 to 12 minutes.

4. 4

   Divide the fish, grapes, and potatoes between four plates. Squeeze some juice from the uncut lemon half over each plate. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.