Walleye and Rice Pilaf Recipe

Preheat oven to 375°F.

In a medium pot, sauté onion, garlic, and red bell pepper in olive oil over medium heat until softened.

Add rice, chicken broth, thyme, oregano, paprika, and black pepper to the pot, and stir well.

Bring to a boil, then reduce heat to low and let simmer, covered, for 20-25 minutes or until rice is cooked and liquid is absorbed.

While the rice is cooking, season the walleye fillets with salt and pepper.

Heat a large, oven-safe skillet over medium-high heat and add a little bit of oil.

Place the walleye fillets in the skillet, skin side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

Remove the skillet from heat, and place it in the oven.

Bake for 5-7 minutes, or until the fish is cooked through.

Serve the walleye fillets over the rice pilaf, and top with chopped parsley.