Entree: Canada – Central Canada (Ontario) – Ontario Pickerel

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 pickerel fillets, skin-on, approx. 6 oz (170 g) each
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper, plus more to taste
- 1/2 tsp (1.5 g) sweet paprika
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 g) unsalted butter, divided
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
- 2 tbsp (30 ml) dry white wine or low-sodium chicken stock (optional)
- 2 tbsp (30 g) capers, drained (optional, rinsed)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley, plus extra for garnish
- 1.5 lb (680 g) baby new potatoes or fingerlings, halved if large
- 1 tbsp (15 ml) olive oil (for potatoes)
- 1 lb (450 g) fresh green beans, trimmed
- 2 garlic cloves, thinly sliced
- 2 oz (55 g) smoked bacon or pancetta, chopped (optional for green beans)
- Freshly ground black pepper, to taste

Instructions

Short Description:
Pan-fried Ontario Pickerel (walleye) served with lemon-butter sauce, herb new potatoes, and sautéed green beans — a simple Great Lakes classic that highlights fresh local fish.

Regional Notes:
This Ontario version focuses on fresh Great Lakes pickerel pan-fried for a crisp exterior and finished with a bright lemon-butter pan sauce, served with modest, locally common sides (buttery new potatoes and green beans) rather than heavy sauces or breading typical elsewhere. It reflects common home and cottage-cook methods in Central Canada.

1. Place potatoes in a large pot, cover with cold salted water, bring to a simmer, and cook until just tender when pierced, about 12–15 minutes. Drain and toss with 1 tbsp (15 ml) olive oil, 1 tbsp (14 g) butter, 1 tbsp (4 g) chopped parsley, and a pinch of salt; keep warm.
2. While potatoes cook, season the flour with 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, and 1/2 tsp (1.5 g) paprika on a large plate. Pat the pickerel fillets dry with paper towels and dredge lightly in the seasoned flour, shaking off excess.
3. Heat 3 tbsp (45 ml) olive oil and 1 tbsp (14 g) butter in a large heavy skillet over medium-high heat until the oil shimmers. Add fillets skin-side down and cook without moving until skin is crisp and fillet is cooked about two-thirds of the way through, about 3–4 minutes depending on thickness.
4. Gently flip the fillets and cook 1.5–3 more minutes until the fish flakes easily and reaches an internal temperature of about 140–145°F (60–63°C). Transfer fillets to a warm plate and tent with foil.
5. Reduce heat to medium, add remaining 2 tbsp (28 g) butter to the skillet. If using, add white wine or chicken stock and scrape up browned bits; simmer 30 seconds. Stir in lemon juice, lemon zest, and capers, and heat until butter is emulsified into a glossy sauce, about 30–60 seconds. Taste and adjust seasoning with salt and pepper.
6. In a separate skillet, cook chopped bacon or pancetta over medium heat until crisp, if using. Add trimmed green beans and sauté 2–3 minutes, then add sliced garlic and continue to cook until beans are tender-crisp, about 3–4 more minutes. Season with salt and pepper and toss with remaining 1 tbsp (8 g) chopped parsley.
7. To serve: place a portion of herbed new potatoes and a handful of green beans on each plate. Lay an Ontario Pickerel fillet atop or beside the potatoes and spoon lemon-butter-caper sauce over the fish. Garnish with extra parsley and lemon wedges.