Walleye (Pickerel) with Bread and Bacon Butter Stuffing Recipe – Whole Fish with Crispy Bacon Butter Bread Filling

Walleye (Pickerel) with Bread and Bacon Butter Stuffing Recipe

This walleye (pickerel) with bread and bacon butter stuffing recipe delivers tender baked fish filled with a rich, savoury stuffing made from crispy bacon, herbed butter, and golden bread cubes. Featured on Fish the Dish, this hearty dish highlights classic comfort flavours elevated with fresh herbs and a buttery, smoky finish.

The Inspiration

This recipe is inspired by traditional freshwater fish cookery, where whole fish is often baked or roasted with simple, flavourful stuffings. Walleye (also known as pickerel in some regions) is prized for its delicate, flaky texture and mild flavour, making it ideal for rich but balanced fillings.

On Fish the Dish, host Spencer Watts often transforms approachable ingredients into bold, flavour-driven meals. This dish reflects that approach by combining rustic bread stuffing with bacon-infused butter, creating a rich interior that contrasts beautifully with the lightness of the fish.

The stuffing technique also allows the fish to stay moist while absorbing the aromatic flavours of garlic, onion, celery, and thyme, making every bite layered and satisfying.

Ingredients

Pickerel

• 4 strips bacon
• 1/2 cup (120 ml) unsalted butter, room temperature
• 1 tablespoon (15 ml) honey
• Salt
• 1 tablespoon (15 ml) thyme leaves
• 1 whole walleye, butterflied or 2 skin-on fillets
• Freshly ground pepper
• 1 lemon, cut into wedges (for garnish)

Stuffing

• Vegetable oil (for sautéing)
• 6 slices bread, cut into small cubes
• 1 small onion, diced
• 1 celery stalk (with leaves), diced
• 1 garlic clove, minced
• Salt and pepper
• ¼ teaspoon (1 ml) oregano leaves, plus more for garnish

Methods

• Cook bacon to crisp in a skillet. Reserve bacon fat. Chop the cooked bacon into bits.
• Place butter, bacon bits, honey, salt, and thyme in a food processor. Blitz for about 20 seconds, until well combined. Transfer to a bowl.
• Add oil to the skillet of bacon fat over medium heat. Add bread chunks to one side of pan and chopped garlic, celery, and onion to the other side. Season with salt and pepper. About 3 minutes Toss the pan to combine bread and vegetables.
• Transfer the stuffing to a bowl to cool down. Add oregano leaves. Place bowl in the refrigerator to chill.
• Preheat the oven to 375˚F (190˚C)
• Line a baking sheet with foil and spread about 1 tablespoon (15 ml) of the bacon-butter mixture in the middle of the foil. Lay the fish on top. Season the cavity.
• Combine remaining bacon-butter mixture and chilled stuffing. Stuff the fish and season with salt and pepper. Wrap foil around the fish. Place baking sheet in the oven until fish flakes easily when tested, and stuffing is moist with crusty edges, about 25 minutes. Let stand for 2 minutes before unwrapping (to help prevent skin from sticking).
• Unwrap cooked fish and garnish with lemon wedges and oregano.

Serving Suggestions

Serve with roasted seasonal vegetables, buttery mashed potatoes, or a light green salad dressed with lemon vinaigrette to balance the richness of the bacon butter. Grilled asparagus or sautéed greens also complement the dish well.

For beverages, crisp white wines such as Sauvignon Blanc, Pinot Gris, or Chardonnay pair nicely with the buttery fish and smoky bacon flavours. Light lagers or sparkling water with citrus are also refreshing options.

This dish is best served warm straight from the oven, allowing the stuffing to remain moist and aromatic while the fish stays tender and flaky.

Final Thoughts

This walleye (pickerel) with bread and bacon butter stuffing recipe is a comforting, flavour-packed take on whole baked fish, combining smoky bacon, herb butter, and rustic bread stuffing inside delicate walleye.

It’s a perfect example of how simple ingredients can be transformed into a rich, satisfying dish through thoughtful layering of flavour and texture. Ideal for sharing, this recipe brings warmth, depth, and rustic elegance to any table.