Walleye Penne

My boyfriend recently caught some amazing walleye in Canada. We wanted a creative, low-fat, healthy way to eat it, and came up with this! Pasta and walleye may seem like an odd combination, but this dish is delicious!

Walleye Penne

4 walleye fillets, about 4-6 ounces each
salt and black pepper
1 large bunch basil, chopped
1 bunch flat-leaf parsley, chopped
1/2 cup dry white wine
1 teaspoon red pepper flakes
1 cup grated pecorino romano cheese
5 cloves garlic, chopped
1 cup white button mushrooms, chopped
5 tablespoons extra-virgin olive oil
14 oz. whole-grain penne pasta, cooked al dente
1/2 cup unseasoned natural breadcrumbs
1 bay leaf

Season both sides of the walleye fillets with salt and black pepper. Then, saute in olive oil over low heat until golden brown. This may be done in batches if you don't have a pan that is large enough for all 4 fillets. Walleye cooks quickly, so be sure to be careful not to burn the fish.

Then, saute garlic, bay leaf, red pepper flakes, and mushrooms in olive oil until the mushrooms are almost cooked. Then, add white wine, salt, black pepper, and saute until the liquid disappears. Next, add bread crumbs, and cook for another minute. Finally, toss this mixture with basil, parsley, pasta, and add salt and black pepper to taste if necessary. Remove bay leaf. Serve individual portions with 1 walleye fillet topped with pecorino cheese.

Serves approximately 4.