Imagine a meal that transforms ordinary fish into a culinary masterpiece, where crunchy pecan-crusted fingers meet a vibrant zucchini and tomato sauté. This isn't just another fish recipe – it's a flavor explosion that will elevate your dinner from mundane to magnificent! Perfect for busy home cooks looking to impress their family or wow unexpected guests, this dish combines the nutty crunch of pecans, the delicate tenderness of fish, and a fresh, zesty vegetable medley that screams gourmet without hours of complicated preparation.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb fish fillets
- 1 cup pecans, finely chopped
- 1 cup breadcrumbs
- 2 eggs, beaten
- 2 zucchinis, sliced
- 2 tomatoes, diced
- 1 head romaine lettuce, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare the fish fillets by patting them dry with paper towels. Season both sides with salt and pepper to taste.
- In a shallow bowl, combine the finely chopped pecans and breadcrumbs. Mix well to ensure an even distribution.
- In another bowl, beat the two eggs until well combined. This will be used for the egg wash.
- Dip each fish fillet into the beaten eggs, ensuring they are fully coated. Allow any excess egg to drip off.
- Next, dredge the egg-coated fish fillets in the pecan and breadcrumb mixture, pressing gently to adhere the coating to the fish. Place the coated fillets on the prepared baking sheet.
- Drizzle a little olive oil over the top of the coated fish fillets to help them crisp up during baking.
- Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the fish is cooked through and the coating is golden brown and crispy.
- While the fish is baking, prepare the zucchini and tomato sauté. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced zucchinis to the skillet and sauté for about 5 minutes, stirring occasionally, until they start to soften.
- Add the diced tomatoes to the skillet, along with a pinch of salt and pepper. Continue to sauté for another 5-7 minutes, until the tomatoes are softened and the zucchinis are tender.
- In a large bowl, toss the chopped romaine lettuce with a drizzle of olive oil, salt, and pepper to taste. This will serve as a fresh side salad.
- Once the fish fingers are done baking, remove them from the oven and let them cool for a minute.
- To serve, plate the pecan-crusted fish fingers alongside the zucchini and tomato sauté, and add a generous portion of tossed romaine salad on the side.
- Enjoy your delicious Pecan Crusted Fish Fingers with Zucchini Tomato Sauté and Tossed Romaine!
Tips
- Pat your fish fillets completely dry before coating to ensure the pecan-breadcrumb mixture sticks perfectly.
- Use fresh, high-quality pecans for the most intense nutty flavor – consider lightly toasting them before chopping for an extra depth of taste.
- Don't overcrowd the baking sheet. Give each fish finger space to ensure crispy, even browning.
- For a gluten-free version, substitute breadcrumbs with almond flour or gluten-free panko.
- Choose firm white fish like cod, halibut, or tilapia for the best texture and results.
- Let the fish rest for a minute after baking to help the crust set and prevent breaking when plating.
- For an extra flavor boost, add a pinch of garlic powder or dried herbs to your pecan-breadcrumb mixture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 180mg
