Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Walleye fillets
2 tb Parsley, minced
Salt and pepper
2 tb Capers (W/juice)
2 Green peppers
5 tb Cooking oil
1/2 c Bread crumbs
2 Cloves garlic, chopped fine
1/2 ts Powdered thyme

Roasted peppers lend a wonderful flavor to fish dishes. Prepare this
dish in a shallow baking dish or baked in individual gratin dishes if
available. Wash and pat the fillets dry, then dice into 1-inch
squares. Season with salt and pepper.
Wash, then dry the green peppers and roast them under the broiler,
turning them as the skin blackens. Place the peppers in a paper bag,
seal by twisting the top, and set aside for 5 minutes or so. Then
remove and, with finger, push and pinch off most of the blackened
skin. Cut in half, remove the seeds and stems and slice into thin
strips.
Put the oil in a big skillet and saute the garlic until it is
translucent. Then scrape in the fillet squares from your cutting
board, turn up the heat, and cook, stirring constantly for about 5
minutes.
Off heat, add and mix thoroughly the peppers, parsley, capers, and
half the bread crumbs into which you have mixed the thyme. Spoon into
baking dish and sprinkle the rest of the crumb-thyme mixture over
all, and place under the broiler for a minute or two to brown. Serve
with tossed salad and baked potatoes.

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