Parmesan Pecan Crusted Fish
 
 
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Ingredients
  • ⅔ c. panko
  • 1 c. shredded Parmesan cheese (or ½ c. shredded Parmesan and ½ c. shredded Asiago)
  • ½ c. finely chopped pecans
  • 1 tbsp. dried Italian seasoning
  • 1 tsp. paprika
  • 1 clove garlic, minced
  • 1 tsp. lemon zest
  • 2 tbsp. minced fresh parsley
  • salt and freshly ground black pepper to taste
  • 2 tbsp. pecan oil (or Extra-Virgin Olive Oil)
  • 2 tbsp. mayonnaise
  • Extra-Virgin Olive Oil or Vegetable Oil
Instructions
  1. Preheat oven to 375°F.
  2. Drizzle a baking sheet with olive oil and set aside.
  3. In a medium bowl, mix panko, Parmesan (& Asiago if using), pecans, Italian seasoning, paprika, garlic, lemon zest, parsley, ½ tsp. salt, and ½ tsp. freshly ground black pepper. Drizzle with pecan oil and stir to coat crumbs.
  4. Place fillets on baking sheet. Brush ½ tbsp. mayonnaise on the top of each fillet. Sprinkle with salt and pepper. Press the panko mixture thickly on top of the mayonnaise on each fillet.
  5. Bake at 375°F for 12 - 15 minutes. Rest 5 minutes before serving.
  6. Serve with lemon wedges
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/parmesan-pecan-crusted-fish/