Oven Roasted Walleye Recipe

Oven Roasted Walleye with an herb polenta cake, wild arugula, heirloom tomato, red onion and lemon infused oil.

This is a simple recipe that focuses on clean flavors that represent summer and Northern Ohio. This recipe is adapted from Chef Laura’s dish on the Horizon’s dinner menu.

Serves: 4


  • 4 (5 to 6 ounce) filets of Walleye, Skin on
  • 8 ounces of arugula
  • 8 ounces of heirloom tomatoes roughly cut into 1/4 inch pieces
  • ¼ red onion, sliced paper thin
  • 2 ounces lemon infused oil
  • Salt and black pepper


  • ¾ cup dried polenta, don’t use instant polenta, fine cornmeal will work as well
  • 1½ cups whole milk
  • 1½ cups chicken broth (can substitute vegetable broth or water)
  • ½ cup fresh herbs, chopped fine and mixed (any combination of Thyme, Rosemary, Parsley or Oregano)
  • ½ cup grated parmesan
  • Salt and black pepper – season to taste, use less salt if using prep made broth or stock

Prepare the Herb Polenta

To prepare the Herb Polenta bring milk and stock to a boil in a heavy bottomed sauce pan. Whisk in polenta / cornmeal and herbs. Reduce heat to very low and slowly cook for 45 minutes, stirring occasionally to break up any clumps that form. To finish add parmesan and black pepper and taste. If using store bought stock you may not need any more salt as it is already included in the stock and the parmesan adds its own saltiness.

Pour the mixture into a small baking pan or 8 inch pie pan. Refrigerate. Once cooled and firm cut out circles or just cut into 4 equal pieces. Set a sauté pan on medium high heat and add a little oil. Gently place the polenta in the pan away from you so the oil won’t splash on you.

Preheat oven to 375° or 350° with a fan on.

Cook the Walleye

In a separate ovenproof sauté pan heat on medium high heat and once hot, add a small amount of oil. Season the fish with salt and pepper and sear the fish skin-side down, holding the fish flat with a spatula for about 10 seconds to keep the skin from curling up. Cook the fish halfway and flip it in the pan and set the pan in the oven to finish cooking to an internal temperature of 135°, about 3 to 5 minutes depending on the thickness of the fish.

Toss the arugula, tomatoes and red onion in a bowl with the lemon infused oil. (You can buy this oil in some super markets or you can make it with extra virgin olive oil and setting lemon peel into it. Let it set for a few days to maximize flavors.) Season with salt and pepper.

Plating Instructions

To plate, place the polenta just off of center of the plate. Place the walleye on the polenta, just hanging over the side towards the center of the plate. Top with arugula salad and drizzle a little extra lemon oil around the plate. Feel free to get creative with your plating and any of the flavors of this dish!

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The Lodge at Geneva-on-the-Lake 4888 North Broadway (State Route 534) Geneva-on-the-Lake, Ohio 44041 866-806-8066