Maple Mustard Pickerel

Maple Mustard Pickerel is a 25-minute baked fish recipe using wild-caught Lake Erie pickerel fillets, Dijon mustard, olive oil and maple syrup. The sweet-sharp glaze suits pickerel’s mild, flaky white flesh and needs no marinating. From our friend Sylvia at the Silly Kitchen!

Ingredients

• 2 Springhills Pickerel (sometimes called Walleye) Fillets (thawed)
• 2 Tbsp. Mustard (Dijon works great!)
• 1 Tbsp. Olive Oil
• A good Drizzle of Maple Syrup (depending how sweet you want it)
• Salt & Pepper
• Dry Parsley flakes to finish

Directions

1. Mix together until fully blended. Put Fillets onto baking tray. Pour mixture over fillets. Bake in 400 Degree oven for 18-20 mins.

Here’s a 45-second how-to video!