2 skinned Walleye Fillets
1 Vadalia onion cut in large rings
2 cloves of fresh garlic pressed or garlic powder
butter
parsley
salt
pepper

Lay the 2 fillets on top of a sheet of aluminum foil. Season with garlic and parsley. Place slices of butter and onion rings on top of the fillets. Garnish with shredded carrots and canned tiny shrimp (optional). Season with salt and pepper. Wrap in aluminum foil, and place in a cast iron skillet and cook over a heat source. Fish is done when it flakes apart.

*note: if garnishing with carrots, do not use too much unless you want the fish to taste like carrots.

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