Ingredients Jump to Instructions ↓

  1. 4 6 oz cantish filets salt and pepper to taste

  2. 3/4 cup pecans

  3. 1 cup fresh breadcrumbs

  4. 2 tablespoons butter--melted

  5. 1 tablespoon Dijon mustard

  6. 1/4 cup freshly grated parmesan cheese

  7. 1 teaspoon dried dill weed -- (use fresh if -- available)

  8. 1 tablespoon dried parsley -- (use fresh if -- available) olive oil lemon wedges

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 375 degrees. Butter or spray a 13x9x2- inch baking dish. Place fish in dish; sprinkle with salt and pepper. Grind the pecans in food processor until finely chopped. Mix together the pecans and breadcrumbs. Add the butter, mustard, cheese, dill and parsley and mix until well combined. Pat the crumbs onto the top of each filet, drizzle with the olive oil. Bake until fish is done, about 15 minutes. If desired, place under broiler for additional browning of cruse. Serve immediately with lemon wedges.


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