Walleye With Roasted Grapes and Fingerling Potatoes

[Photograph: Nick Kindelsperger]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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Walleye With Roasted Grapes and Fingerling Potatoes

About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:30 mintues
This recipe appears in: Dinner Tonight: Walleye With Roasted Grapes and Fingerling Potatoes


  • 1 pound small fingerling potatoes
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 10 ounces tart red seedless grapes
  • 4 walleye or other white fish fillets such as cod, haddock, or tilapia, about 6 ounces each
  • 1 medium clove garlic, thinly sliced
  • 1 lemon, half left whole, half thinly sliced


  1. 1

    Adjust oven rack to middle position and preheat oven to 450°F. Add potatoes to a rimmed 12- by 18-inch baking sheet and drizzle with 2 tablespoons olive oil and season with a pinch of salt and pepper. Toss until evenly coated. Transfer sheet to oven and cook for 10 minutes.

  2. 2

    Carefully remove sheet pan from oven, and use a pair of tongs to move the potatoes to one end. Drizzle a tablespoon of oil over the empty end, and then add the grapes and the walleye fillets skin-side down. Season each fish fillet with a pinch of salt and pepper, and then top with few slices of garlic and a couple slices of lemon. Drizzle remaining tablespoon of olive oil over the fish.

  3. 3

    Return the sheet pan to the oven and cook until fish is fully cooked and potatoes are tender, 10 to 12 minutes.

  4. 4

    Divide the fish, grapes, and potatoes between four plates. Squeeze some juice from the uncut lemon half over each plate. Serve immediately.

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