This is heavily inspired and only slightly altered from PaleOMG’s Pecan Encrusted Tilapia. I made a few changes: I used Cod because I absolutely hate Tilapia. Hate it. HATE. But cod is a nice, mild white fish and anything similar would work.
I baked my fish, because I just prefer my fish baked. I also find it a more reliable cooking method (for me, because I don’t cook fish often).
Finally, I didn’t make the blood orange salsa but I did make a blood orange salad dressing – I had my fish and salad with blood orange dressing and it was absolutely delicious!
Pecan Crusted Cod
adapted from PaleOMG
- 2 filets of cod
- 1 egg, beaten
- 1 cup pecans
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- salt and pepper, to taste
- Preheat the oven to 375.
- Add your pecans, coconut and seasonings to a food processor and pulse until you get crumbs.
- Whisk your egg in a separate large, flat bottomed bowl.
- Set up a dredging station – one plate of egg and one plate of crumbs.
- Coat the fish in egg then cover in crumbs. Place on a foil lined cookie sheet sprayed with nonstick spray.
- Bake 8-10 minutes or until fish is cooked through.
Blood orange salad dressing
In a bullet blender add the juice of one blood orange, equal part olive oil, ground ginger, salt and pepper and a squeeze of honey.
