Ingredients:
Directions:
Bring water and a pinch of salt to a boil for pasta. Cook angel hair pasta to al dente according to package directions. Drain pasta, but reserve ½ cup of pasta water. In the meantime, while you wait for the water to boil, heat 1 tablespoon of oil inside a deep, wide pan over medium heat. Add anchovies and sauté for 30 seconds to 1 minute, breaking up anchovies with a wooden spoon.
Next, add minced garlic and stir for 30 seconds until fragrant, but do not brown. Add halved cherry tomatoes, a dash of basil, oregano and fresh thyme. Stir for 2-3 minutes until tomatoes begin to soften.
Next add about half a cup of reserved pasta water to the pan. Allow sauce to simmer and slightly reduce for 5 minutes, stirring occasionally. Add salt and pepper to taste. Then reduce the heat to low or medium low, and lay walleye fillets into the pan and sprinkle with salt and pepper. Cover the pan and simmer for about 5 minutes, or until fish is cooked through.
Taste the sauce again for taste. Discard thyme sprigs. Squeeze lemon juice over fish and add halved Kalamata olives to sauce. Serve sauce and fish over warm angel hair pasta garnished with parsley and a drizzle of olive oil.
To make sure the pasta is well seasoned, you may also carefully remove the fish onto serving plates, and then toss the pasta directly into the sauce. Add more salt, pepper and olive oil as desired.
Recipe courtesy of Fish & Game Magazine
https://www.gameandfishmag.com/editorial/walleye-o...