Pesto Walleye with Sweet Potato Hash

My husband and son just returned from a fishing trip and filled the freezer with walleye. If you haven't ever had this fish, you're missing out. It is a very mild, flaky fish and can be grilled, baked, and in Wisconsin, fried.

We normally bake the walleye with a bit of olive oil, salt, and pepper; leftovers are used for fish tacos. However, last night I decided to break tradition and try something different.

Pesto is easy to make, but I don't always have the ingredients on hand nor am I always in the mood to whip up a batch. Store bought it great option if you find the right brand. They are not all created equal. When buying pesto always read the label. Look for basil, olive oil, pine nuts, garlic, and Parmesan and skip those with soybean or sunflower or vegetable oil, maltodextrin, natural flavors, potato flakes, sugar, and acidity regulators.

The fish cooks relatively quick, 10-15 minutes, so I started with roasting the vegetables. Let the vegetables roast for 20 minutes, and while they are cooking begin to prepare the fish and start the hash. The fish simply gets placed on a pan lined with parchment paper and the pesto is spread on top. Then heat olive oil in a large ceramic or cast iron pan with the turkey bacon and eventually the asparagus. When there is approximately 5 minutes left on the vegetables place the fish in the oven and once the vegetable are done add them to the pan. So easy!