Walleye Piccata

Ingredients

• 4 walleye fillets

• Salt & pepper, to taste

• ½ cup seasoned flour

• 2 TBSP olive oil

• ¼ cup dry white wine

• ¼ cup chicken broth

• Juice of 1 lemon

• 2 TBSP butter

• 2 TBSP capers, drained

• 2 TBSP chopped fresh parsley

Instructions:

1. Pat fillets dry and season both sides with salt and pepper. Dredge in seasoned flour, shaking off any excess.

2. Pan-sear the fillets
   In a large skillet over medium-high heat, add olive oil. Once hot, cook fillets ~3 minutes per side until lightly browned and cooked through. Transfer to a warm plate.

3. Make the sauce
   To the same skillet, add white wine, chicken broth, lemon juice, and butter. Stir constantly, scraping up any browned bits from the pan. Bring to a gentle boil until the sauce slightly reduces.

4. Finish & serve
   Stir in capers and cook for 1 additional minute. Pour the sauce over the walleye, sprinkle with parsley, and serve.