2 lbs Fresh Walleye Fillet

1 Tbsp unsalted butter

1 Cup Corn kernels

1 Cup Lima Beans, Pre Cooked

1/2 Cup Blanched Green Beans

1/4 Cup Edamame Shelled

1 Cup Peach slices or chunks, Pre Roasted until caramelized or charred in hot cast iron pan

2 Cups Cherry Tomatoes

1/2 Cup Olive Oil

Sea Salt and Pepper 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. Cut your cherry tomatoes in half and place on a cookie sheet, bake in the oven for 15 minutes or until tender and they have a little colour on them. Save 1/4 cup for Succotash.

4. Place these in your blender with the olive oil, puree until very smooth and season to your liking.
   I like to store these in a squeeze bottle for immediate use and garnishing.

5. In your large non stick frying pan over medium heat, melt the butter and toss in the beans, corn, edamame and green beans. Toss gently until well heated through and season with salt and pepper to taste.

6. Keep warm until you are ready to add the fish and finishing touches.

7. In your second frying pan, set heat to medium high and place 1 tbsp of your preferred cooking oil.

8. Season the skin side of the walleye fillet with a little salt and place skin side down into the pan and away from you. Press each fillet down the fish spatula to ensure the skin gets even and direct contact.

9. Cook on the skin side until the meat is cooked half way up, approximately 7 minutes.

10. Flip and turn the element down to low to let finish while you add the final touches to the pieces

11. Add charred peaches and the rest of the cherry tomatoes cut in halt to the pan with the rest of the vegetables, toss gently and adjust seasoning.
12. In either a large serving platter, or individually, serve up the warmed through succotash and place the fish right into the mixture on top. A few tbsps of the tomato coulis per plate and serve with fresh spritz of lemon.