Fish is good for you, and I have heard experts suggest you eat it twice a week. I am always looking for different ways to serve it, since baking it with bread crumbs can get kind of boring. This recipe is very simple, and basically just replaces the bread crumbs in a standard baked fish recipe with pecans.
The pecans added a nice crunch to the fish, and went very well with the mild taste of flounder, although I don’t think I’d like it as well on a stronger flavored fish like haddock. My son scraped the pecans off his fish, but everyone else liked it! Of course using pecans instead of bread crumbs also makes the dish paleo and low carb friendly. Overall this was an easy recipe, and a great way to change things up a little bit without making dinner complicated.
- 1 cup chopped pecans
- 4 Flounder filets
- 2 eggs
- 1 Tablespoon oil
- salt and pepper to taste
- Heat oven to 350 degrees.
- Put the pecans on a cookie sheet and bake for about 5 minutes until they are toasted. Then chop the nuts and put them on a plate.
- Put 1 T of oil on the cookie sheet.
- Sprinkle the flounder with salt and pepper if desired. Then whisk the eggs in a small bowl.
- Dip the fish in the eggs, then dip them in the nuts and place them on the baking sheet.
- Bake for about 10 minutes until the fish flakes.
Nutrition facts are estimates.
Amount Per Serving: Calories: 880Saturated Fat: 6gCholesterol: 486mgSodium: 2695mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 116g