Salt and fresh pepper
1 cup boiling water
4 Walleyes cleaned
2 bay leaves
2 tbsp. flour
1/2 tsp. thyme
1 onion, minced
1 tbsp. tomato purée
6 tbsp. olive oil
2 tbsp. capers
2 garlic cloves, minced
3 tbsp. parsley, chopped
1 cup red wine

Salt and pepper the fish and dredge in flour. Shake off excess. In a heavy saucepan sauté the onion in 2 tbsp. olive oil. When translucent, add the garlic and slowly sauté another minute. Stir in 2 tbsp. flour, blend well and cook stirring for a minute or two. Off heat, pour in the wine and boiling water. Whisk thoroughly. Return to heat whisking as the sauce thickens. Add bay leaves, thyme, and tomato purée. Let simmer while you sear the fish. In a pan large enough to hold the 4 Walleyes in one layer, heat the remaining oil and when hot, but not smoking, sear the fish quickly on each side. Now, pour the red wine sauce over the fish.