Baked Walleye or Northern Recipe

This baked walleye or northern pike recipe is a simple, crowd-pleasing fish dish for hunting camp, the cabin, or a weeknight dinner. The fillets get a light garlic-salt marinade, a crisp herb stuffing crust, and a melted cheese finish.

Prep time: about 15 minutes, plus 45–60 minutes to marinate

Cook time: 35–45 minutes

Serves: 8–10 people (enough for two 9×11 pans)

Ingredients

• Walleye or northern pike fillets (Y-bones removed if using northern)
• Light olive oil or canola oil
• Garlic salt
• 1 (14 oz) bag Pepperidge Farm Herb Seasoned Stuffing, crushed
  (one bag is enough for two 9×11 pans or 8–10 people; Italian breadcrumbs also work)
• Shredded sharp cheddar or freshly shredded Parmesan (Parmesan preferred)
• A 9×11 glass baking dish, or a foil-lined sheet pan

Instructions

1. Season and marinate the fish

Lightly sprinkle the fillets with garlic salt. Place the fillets in a plastic bag with enough oil to coat, then shake until covered. You can also do this directly in the baking pan. Marinate for 45–60 minutes.

2. Prepare the pan

Oil the baking pan generously. Spread a light, even layer of crushed stuffing across the bottom.

3. Coat and arrange the fillets

Roll each fillet in the stuffing for an even coating, then arrange them tightly in the pan. Stack them if needed. If the coating looks light, sprinkle extra stuffing over the top.

4. Bake

Bake on the center rack at 350°F for 35–45 minutes, depending on the thickness of the fillets.

5. Add the cheese

Remove the pan from the oven. Sprinkle with shredded cheese and broil just until the cheese melts and starts to brown.

Camp tips

• Remove the Y-bones from northern pike before baking for a better eating fish.
• A glass 9×11 pan works best, but a foil-lined sheet pan is fine at camp.
• Parmesan gives a sharper crust; cheddar is richer and more kid-friendly.

A straightforward fish bake from The Valley Outdoors Radio — made for Minnesota walleye, northern pike, and a full table.