Cook what you grow
Nut-Crusted White Fish
Mild white fish under a toasty crust of homegrown pecans, hazelnuts, or walnuts bound with Dijon and baked hot: the Southern pecan-crusted classic, ready in half an hour.
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Ingredients
serves 4From the garden
- ¾ cup pecans, almonds, hazelnuts, or walnuts (any firm nut that chops fine), finely chopped
- 2 tbsp chopped parsley or dill
From the pantry
- 4 pieces white fish fillets (about 6 oz each)
- ½ cup panko breadcrumbs
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 2 tbsp butter, melted
- 1 lemon · cut into wedges
- salt · to taste
- black pepper