Here is one of my all time fav and easy walleye recipes.
1st brine the fish for at least an hour in a salt water mixture of a couple tbsp of kosher salt and a good sized bowl of water. This helps to suck out slime and blood in the fillet. It also seems to get rid of some of the lake taste from southern fish in the summer.
In a pan on medium heat melt a 1/4 butter with chopped garlic, being careful not to burn the butter and garlic. when the garlic turns golden brown add the fillets and sprinkle them with pepper and fresh lemon zest.
Add a couple tablespoons of fresh lemon juice and then flip the fillets. Sprinkle with more fresh cracked pepper and lemon zest and lemon juice. Use a spoon to ladle the juices in the fillet during cooking and right before serving.
Works great for perch too!