PECAN & HERB CRUSTED COD
I don't find that cod has a ton of flavor, but what I like about it is that you can usually find it fresh, wild and at a decent price. I also kind of like to think of it as a blank canvas- you can really do a lot with it. This recipe is super tasty and I love the crunch that the pecans give it. If you don't want to buy all three herbs, it would still be flavorful with just one!
1 cup whole pecans— ¼ cup
1/8 cup Dijon mustard–
2 Tbsp lemon juice 1.5 tsp
4 Tbsp fresh dill
4 Tbsp fresh chives
4 Tbsp fresh parsley
4 cod filets
Salt and pepper
Preheat the oven to 400℉ and line a baking sheet with parchment paper.
Rinse the fish under cold water, pat dry and season with salt and pepper.
In a food processor, finely chop the pecans and herbs (can also be done by hand).
In a small bowl, mix the lemon juice and mustard.
Brush the mustard mixture onto both sides of the fish.
Coat both sides of fish with pecans and herbs and place on baking sheet.
Bake for 12-14 minutes. Serve with lemon wedges.