Ingredients
- All purpose flour to coat the fish
- 2 large eggs
- 1/4 cup pecans
- 1/2 cups breadcrumbs
- 1 tablespoon grated lemon peel
- 4 6- ounce fish fillets
- 1/2 stick of butter
- 3/4 cup fresh parsley chopped or 1/8 cup dried parsley
- 2 tablespoons lemon juice
Preparation
Step 1
Preheat oven to 400 degrees
Finely grind the pecans, breadcrumbs and lemon peel in a food processor, transfer mixture to shallow bowl. Coat each fish fillet first with the flour, then with the eggs and finally with the pecan mixture.
Transfer fish to plate cover with plastic wrap and refrigerate, can be refrigerated up to three hours. ( I don't refrigerate, I go ahead and cook it)
To cook the fish, melt 1/4 cup butter in a baking dish and add the fish. Bake the fish until it is opaque in the center , about 12-15 min.
Meanwhile, to prepare the butter sauce melt the remaining butter in a small saucepan and add the parsley and lemon juice. Add salt and pepper to the butter if desired.
Transfer fish to plates , serve with the lemon butter on top.