Pan-Seared Walleye With Tarragon

Ingredients

• 2 walleye fillets (4-6 ounces each), thawed and patted dry
• Salt and ground pepper
• 1 teaspoon chopped fresh tarragon or parsley (or 1/2 teaspoon dried)
• 2 tablespoons butter
• Fresh lemon wedges (optional)

Method

1. 1 Season walleye fillets on the flesh side with salt and pepper. Sprinkle with tarragon or parsley and press lightly into the flesh.
2. 2 Melt butter in a pan over medium-high heat. Place fillets seasoned side down, tilting pan to surround fillets with butter.
3. 3 Cook for about 3 minutes. Gently flip fillets and cook on the second side for about 2 minutes until internal temperature reaches 145°F.
4. 4 Plate and serve immediately with lemon wedges.