Pecan-Crusted Baked Fish
A flavourful and crunchy coating makes this baked fish even better than if it were fried! It's easy to make your own fresh breadcrumbs, just grind day-old bread in the food processor, and when you make your own breadcrumbs you can use whatever bread you like. This recipe for pecan-crusted baked fish is the perfect recipe to pair with a side salad, roasted or steamed fresh vegetables, or even a heaping scoop of velvety mashed potatoes.
- 4 (6-ounce) haddock fillets or any white-fleshed fish
- 1/2 cup flour
- 2 eggs, beaten
- 2 about 2 cups fresh breadcrumbs
- 1/4 cup finely ground pecans
- 1 sprig thyme, leaves removed and chopped
- 1 pinch cayenne or to taste
- salt and freshly ground pepper, to taste
- lemon wedges, for serving
- tartar sauce, for serving
Preparation time 15mins
Cooking time 35mins
Adapted from cbc.ca
Preheat oven to 425°F.
Prepare a breading station by arranging 3 shallow bowls or pie plates with the following: flour in the first, beaten eggs in the second, and bread crumbs, pecans, thyme, cayenne, and salt and black pepper to taste, in the third.
Season the fish with salt and black pepper to taste. Dredge fish first in flour then egg mixture and lastly in the breadcrumb mixture.
Heat a baking sheet in oven for 5 minutes. When the pan is hot drizzle with olive oil. Add fish and drizzle a little olive oil on top of it too.
Bake in the oven, turning once, about 10 to 12 minutes, depending on thickness.
Serve with lemon wedges and tartar sauce
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