Pecan Crusted Cod Filets
Pecan crusted cod, ready in under 30 minutes. Recipe adapted from Cooking Light.
- 10 ounces cod or other firm-fleshed fish about 4-6 oz. per person
- 1 egg white lightly beaten
- 1/2 cup pecans finely ground
- kosher salt
- black pepper
- 1 Tablespoon unsalted butter
- 1 teaspoons olive oil or avocado oil
Pat fish dry. Season both sides 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 or cast-iron pan over a medium 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 halves.
Serving: 1g | Calories: 363kcal | Carbohydrates: 4g | Protein: 29g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 102mg | Potassium: 713mg | Fiber: 2g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg