Pecan crusted cod filets are healthy, delicious, and so easy to make! The crunchy pecan coating adds flavor and helps to keep the fish from drying out as it cooks.
I think most people shy away from cooking at home because they think it takes too much time, or that it’s easier to pop into a fast-food restaurant for a quick meal. I sort of look at it the opposite way. By the time you’ve figured out where you want to go…Italian, Chinese or Mexican, driven there, waited for a table, waited for the food…you’re looking at an hour, yes?
So if time isn’t on your side, make pecan crusted cod filets!
This is a meal that takes less than 45 minutes to make. (Click on the links for meals in an hour or less) The recipe comes from Cooking Light, although I switched the hazelnuts for pecans and the halibut for cod, because cod is a lot cheaper than halibut. The fish takes under 10 minutes to make and the veggies, not much more. Start the potatoes first, then the asparagus and finally the fish.
- Cod or other firm-fleshed fish about 4-6 oz. per person
- 1 egg white beaten lightly
- 1/2 cup of finely ground pecans
- salt and pepper
- 1 tablespoon butter
- 2 teaspoons olive oil
- Season fish with salt and pepper
- Brush tops of filets with egg white and press pecans on to the top of the fish filets.
- Melt butter and oil in a non-stick saute pan over a medium high heat.
- Cook fish, nut side down, for about 2-3 minutes, (depending on thickness of fish). Turn and continue cooking until fish is done, about 2-4 minutes, depending on thickness of fish.
- Serve with lemon juice.
Looking for more meals ready in under 30 minutes?