Walleye in Parchment with Young Vegetables

Serves 4

  • 2 cups baby spinach leaves
  • 4 (4to 6-ounce) walleye fillets, rinsed and patted dry
  • 4 small yellow squash, thinly sliced
  • 1 cup peas
  • scallions, thinly sliced
  • 4 sprigs dill
  • 4 tablespoons butter
  • Salt and pepper to taste

Preheat oven to 350°. Cut 4 pieces of parchment, 12 by 18 inches each. Lay 1⁄2 cup spinach leaves in center of each parchment. Add a layer of sliced squash and then place a fillet on top. Layer with 1⁄4 cup peas, 1 sliced scallion and 1 sprig of dill. Dot with butter and sprinkle with salt and pepper. Fold sides of parchment up to meet each other, fold down to enclose fish. Fold over remaining sides. Repeat with remaining packets. Place on baking sheet and bake 10–12 minutes or until parchment is puffed and browned. Serve immediately, opening packets carefully.