1 1/2 pounds walleye fillets, skin removed
2 cups grated carrots
3 tablespoons margarine or butter, melted
2 tablespoons lemon juice
1/4 teaspoon ground thyme
Salt to taste
3 tablespoons margarine or butter
3 1/2 tablespoons flour
Salt and pepper to taste
1/3 cup milk
Heat oven to 450F. Spray a 13 x 9−inch baking dish with nonstick vegetable cooking spray. Arrange fillets, slightly overlapping, in prepared dish. Set aside. In medium bowl, combine carrots, melted margarine, juice, thyme and salt. Spread mixture evenly over fillets. Cover with foil. Bake for 25 to 30 minutes, or until fish is firm and opaque and just begins to flake. Drain liquid from fish into a 2−cup measure. Cover fish with foil to keep warm. Set aside. Add water to liquid in cup to equal 1 1/3 cups.
In a 1−quart saucepan, melt 3 tablespoons margarine over medium heat. Stir in flour, salt and pepper. Blend in cooking liquid mixture and milk. Cook for 5 to 7 minutes or until mixture thickens and bubbles, stirring constantly. Pour sauce evenly over fish and serve over hot rice or linguine.
Baked Walleye with Carrots 4