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.
Pecan Crusted Cod Filets
- 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?