• 1 lg. can peeled tomatoes • 1 T. Fustini’s 18 Yr bal.
• 1 T. parsley, chopped
Preheat at 400º. Place walleye on baking sheet, skin down. Drizzle Fustini’s olive oil & balsamic over fillets; season with salt & pepper. Place a layer of sliced lemons on each fillet; top with a layer of sliced tomatoes. Top with a spoonful of Balsamic Tomato Sauce; place in preheated oven. Bake until fully cooked, 15-20 min. Remove from oven; transfer fillets to serving plates. Garnish with chopped parsley & mint. Serve immediately.
Balsamic Tomato Sauce
Heat the Fustini’s olive oil in a medium saucepan over medium heat. Add the garlic; sauté for 30 sec. Add tomatoes, balsamic, parsley, salt & pepper. Bring to a simmer. Turn heat to low; continue to simmer stirring occasionally, until sauce thickens, 1-2 hrs.