Ice fishing season started early here. Mattanawcook Lake had nine inches of ice in the middle of December. Winter came early and it’s been mean with the cold. I like this quick and easy recipe for white and yellow perch and bass, and I’m sure it will work well with walleye and other white fish. I wouldn’t use this recipe for salmon, togue and other oily fish.

This works well with haddock and other sea fish as well.

Some of our lakes are over populated with white perch so we’re allowed to, and should, keep every white perch we catch. Over population stunts the fishes’ growth. This is a great way to use those small filets.

Fresh Fish Casserole

Course Main Dish
Cuisine American
Author Robin Follette

Ingredients

  • 1 - 1.5 pound white fish filets perch, bass, walleye, etc.
  • 1/4 cup butter melted4
  • 1/4 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 sleeve Ritz or Saltine crackers crushed

Instructions

  • Preheat the oven to 350°. Melt the butter in a small pan and then add the garlic powder, seasoned salt, Italian seasoning, black better and lemon juice. Mix until the seasoned salt dissolves.
  • Butter an 8 x8 or 9 x 9 baking dish. Cover the bottom of the dish with half of the crushed crackers. Place the filets on top of the crackers. Drizzle half of the butter mixture over the filets. Place the remaining cracker crumbs on top of the filets and drizzle with the last of the butter.
  • Bake at 350° for 15 to 20 minutes.