1. Dust walleye fillets with flour, shake off excess, and season with salt and pepper.
2. Add olive oil and 1 tablespoon butter to a heavy pan. Heat over medium-high until butter is melted but not browned; turn down to medium. Add fillets and cook 3 minutes. Don’t touch until they’re ready to flip. Use a thin metal spatula to test; if you can slide it under the fish without it sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds.
3. After flipping, divide remaining 1 tablespoon butter over fillets. Cook another 2–3 minutes. Fish should be golden on both sides and opaque all the way through.
4. Transfer fish to plates, leaving butter in the pan. Cover fish to keep warm. Reduce heat to medium. Add lemon juice and stir with a wooden spoon to scrape up brown bits. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.

Pair with our Wild Rice Pilaf with Cranberries & Pecans