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
Preheat oven to 375°F.
Drizzle a baking sheet with olive oil and set aside.
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.
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.
Bake at 375°F for 12 - 15 minutes. Rest 5 minutes before serving.
Serve with lemon wedges
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/parmesan-pecan-crusted-fish/