2 Ibs Fresh Walleye Fillet

1 Ripe Avocado

1 whole Lemon, juice and zest

1/4 cup good Olive Oil

2 tbsp fresh Coriander Leaves (you can sub in Basil if you prefer)

1 cup English Cucumber that has been peeled and chopped into bite size rounds

1/2 cup English Cucumber that has been peeled into strips with a vegetable peeler

1/4 cup mixed Radishes in thin slices

10 Caper Berries sliced in halves

Sea Salt to taste

1. Preheat oven to 375 Degrees F
2. Portion the Walleye into 4 equal portions and set aside on a plate to come to room temperature, approximately 10 minutes
3. Slice your radishes in thin rounds on the mandolin and store in cold water
4. In the blender, place the whole avocado de seeded, good Olive Oil, Coriander leaves and zest and juice of one lemon
5. Blend on high until very smooth, season with salt to taste. Set aside in an airtight container until ready to use
6. Place a piece of parchment on your cookie sheet to size and place the pieces of fish skin side up
7. Drizzle with a little canola oil, or neutral oil of choice and sprinkle with Salt and Pepper
8. Place in preheated oven for 15 minutes or until the pieces of fish are fork tender
9. Gather your sliced Cucumbers, shaved Cucumbers and Radishes that you have now drained and dried on paper towel
10. Toss gently together in a bowl with a few tbsp of the Dressing and season to taste
    a) TIP! The Caper Berries are salty so mind your seasoning here!
11. Remove fish from the oven and let rest for 2-3 minutes while you plate your salad
12. Schmear some of the dressing on your plate of choice, lovingly arrange the crunchy veggies and a few pieces of caper berries
13. Finish by placing the fish on top of your creation and voila!