Pecan Crusted Rockfish

Flaky rockfish gets the royal treatment with a crunchy pecan crust, infused with a hint of spice and a tangy kick from the lemon juice. This elegant dish is surprisingly easy to prepare and is sure to impress your dinner guests with its sophisticated flavor profile.

Ready Time

45 mins

Yields

5 servings

Ingredients

4 rockfish fillets, about 6 ounces each
1 1/2 cups pecan meal
1/4 cup panko breadcrumbs
2 tablespoons olive oil
2 tablespoons butter, softened
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1/4 cup white wine (optional)

Instructions

Preheat the oven to 400°F (200°C).

In a shallow dish, mix together pecan meal, panko breadcrumbs, paprika, salt, black pepper, and cayenne pepper.

In a separate dish, mix together softened butter and minced garlic.

Dip each rockfish fillet into the butter mixture, coating both sides, then roll in the pecan mixture, pressing gently to adhere.

Place the coated fish on a baking sheet lined with parchment paper, leaving about 1 inch of space between each fillet.

Drizzle the tops with olive oil and sprinkle with Parmesan cheese and chopped parsley.

Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.

While the fish is baking, mix together lemon juice and white wine (if using) in a small bowl.

After the fish has baked for 10 minutes, brush the top of each fillet with the lemon juice mixture.

Return the fish to the oven and bake for an additional 2-3 minutes or until the top is lightly browned.

Remove from the oven and serve immediately.

Notes

Use fresh rockfish for the best flavor and texture. Make sure to toast the pecans in a 350°F oven for 5-7 minutes or until fragrant to enhance their flavor.

Don’t overdress the fish with the butter mixture, as it can make the pecan crust fall off during baking.

If using white wine, be careful not to over-brush the fish, as it can make the crust soggy. You can prepare the pecan mixture and butter mixture ahead of time, but it’s best to coat the fish just before baking.

Let the fish rest for a minute or two before serving to help the juices redistribute.

This recipe pairs well with a simple green salad or roasted vegetables. You can substitute other types of fish, such as tilapia or cod, but adjust the cooking time accordingly.

To make it a more substantial meal, serve with a side of quinoa or roasted potatoes.