Butter/Lemon Pepper Walleye Bake

 Ingredients:

• 6 Walleye fillets
• 1 large sweet onion, sliced
• 3 medium potatoes, peeled and sliced 
• 1/2 cup butter or margarine
• Lemon pepper
• Salt
• Heavy duty aluminum foil

Prepare your cooking fire by letting it burn down until you have a bed of hot coals, then spread them around until they are evenly distributed under your cooking grate.

Cut 2 pieces of aluminum foil large enough to  accommodate the fillets, without crowding.

Spread butter/margarine evenly over the surface of one of the sheets of foil, cover with onion slices and then sprinkle with lemon pepper.

Lay you fish fillets on top of the onions, then arrange your sliced potatoes over the fish and sprinkle with salt and lemon pepper.

Take your second sheet of foil, place on top of the fish and seal the edges tightly to form a pouch.

Place on grate over your cooking fire for approximately 20 minutes, turning the foil pouch once, so the contents do not burn and/or stick.Your fish is usually ready once the foil puffs up.

Serve with “campfire” beans.

Cooks Note:

Don’t slice your potatoes too thick, otherwise they will not cook through.

Another option is to par boil your potatoes until they are partially cooked through the evening before.

This is a good dish to prepare in the event you are expecting some rain at shore lunch, as the pouch, if sealed properly will be waterproof and will protect your fire from the rain as well.