2 tomatoes, peeled and thinly sliced
Bread crumbs, 2 T. per serving
Salt, to taste Pepper, to taste
2 lbs. walleye fillets
1/2 cup white port wine
1/2 stick butter
3 shallots, chopped
1 T. lemon juice
Parmesan cheese, grated
Paprika Almonds, slivered (optional)
In large baking pan, layer tomatoes, bread crumbs, salt and pepper; top with fillets. In saucepan, heat port wine, butter and shallots; boil for 2 minutes. Add lemon juice. Pour over fillets and sprinkle with Parmesan cheese, paprika and almonds, if desired. Bake at 350°F for 20 to 30 minutes.
David J. Carolan
Elkader, Iowa