Sicilian Saugeye


2-4 medium-sized saugeye fillets or 1-2 large fillets (walleye or sauger can be substituted with this recipe)
Extra virgin olive oil for baking

For the sauce:

3 Tbsp extra virgin olive oil
1½ tsp dried tarragon
1 Tbsp chopped capers
1 garlic clove, pressed
Salt and pepper to taste


Lightly coat the bottom of a baking dish with extra virgin olive oil. Place saugeye fillets on the bottom of the pan. Bake uncovered in a 325ºF oven for about 30 minutes. While the fish is baking: in a small saucepan combine the extra virgin olive oil, tarragon, chopped capers, garlic, salt and pepper; heat mixture over low heat, stirring occasionally. Remove fish from oven, when fish pulls apart easily with fork it is done. Let the fish rest for three minutes. Plate the fish, drizzle warmed sauce over the fish.

Submitted by Ralph Carr

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