I always look forward to getting fresh northern manitoba pickerel from my family when they come to the city! If you've had pickerel before, you know how flakey, buttery and delicious it is. While we usually fry it in a pan with butter, I decided to make something that was on the lighter side.
Pickerel, also known as Wall-eye is a wild fresh water fish that is super common up here in Canada. If you can’t find pickerel where you live, any white fish will work great! Cod and halibut would be my next two options, and they are very easy to find! Keep in mind that cooking time may vary, depending on the thickness of the fillet being cooked.
The best thing about the parchment parcel method is the fact that theres no mess to clean up! Simply put the parcel right on a plate, open it up, and throw out the paper afterwards! Sounds perfect to me!
Sesame-Ginger Parchment Baked PickerelServes 1