Baked Walleye with Carrots

 Baked Walleye with Carrots

INGREDIENTS:

    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

METHOD:

  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.

source: E−Cookbooks Library