Pan-Seared Walleye with Lemon-Dill Butter and Herb-Roasted Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Fresh walleye fillets seared to golden perfection, topped with a bright lemon-dill butter sauce, served alongside potatoes roasted with rosemary and thyme. This american-inspired seafood ready in about 55 minutes pairs (6 oz each) Walleye fillets, Olive oil, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) Walleye fillets
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 3 tbsp Butter
• 2 tbsp, chopped Fresh dill
• 1, zested and juiced Lemon
• 1.5 lbs, peeled and cubed Potatoes
• 1 tbsp Olive oil
• 1 tsp, chopped Rosemary

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1.5 lbs peeled and cubed potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped rosemary; spread on a baking sheet and roast for 25-30 minutes until golden and tender.
2. Step 2: Season 4 (6 oz) walleye fillets with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering; add fillets and cook for 4-5 minutes per side until golden and flaking easily.
3. Step 3: While fish cooks, combine 3 tbsp butter, 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 1 tbsp lemon juice in a small bowl. Once fish is done, remove it from skillet, pour lemon-dill butter mixture into skillet, and cook for 1 minute until fragrant; spoon over fish.