8 Walleye Fillets
4 Potatoes (thin sliced) ½ Cup Sour Cream
1 medium Onion (sliced)
2 Tomatoes (sliced)
Lemon Pepper to taste
Salt to taste
Garlic Powder to taste Parsley Flakes
1 Cup Wisconsin Mozzarella Cheese (shredded)
1 Cup Wisconsin Cheddar Cheese (shredded)
1 stick Butter Aluminum Foil
Grill method: Make a large low-sided pan out of Aluminum Foil. (Large enough to fill all the Walleye and Potatoes in). Heavily coat the bottom of the “pan” with butter.

Place sliced Potatoes over bottom of pan. Brush a thin layer of Sour Cream on both sides of Walleye Fillets, and sprinkle with Lemon Pepper, Salt and Garlic Powder. Place Fillets in pan on top of Potato slices.

Lay sliced Tomatoes over fish, and add sliced Onions over the Tomatoes. Cover all with Wisconsin Mozzarella and Cheddar Cheese. Sprinkle Parsley Flakes over top of Cheese.

Cook over low to medium heat on the grill approximately 20 minutes or till potatoes are soft, and fish flakes easily.

Campfire Method: Follow same directions as above, except wrap each serving individually in heavily buttered Aluminum Pouches. Seal edges well, and place pouches potato down in the coals of the campfire. Cook till done, watching closely to prevent burning. Time of cooking depends on temperature of the coals, usually about 20 minutes.

Serves: Serves 4-6