This dish comes together quickly, making it ideal for a weeknight dinner. Just add some steamed rice or sauté baby potatoes and a tossed green salad
Recipe information
Yield
Serves 4
Ingredients
1/3 cup finely chopped pecans (about 1-1/2 ounces)
1/3 cup fresh French breadcrumbs
1 tablespoon finely chopped onion
1 garlic clove, pressed
1 teaspoon curry powder
1/2 teaspoon ground cumin
Pinch of cayenne pepper
1 tablespoon vegetable oil
1 egg white
4 6-ounce sea bass fillets (each about 1 to 1-1/4 inches thick)
Preparation
Step 1
Preheat oven to 350°F. Mix first 7 ingredients in 8x8x2-inch glass baking dish. Add oil; stir to blend. Bake until pecan mixture is light golden, about 8 minutes. Transfer pecan mixture to plate and cool. Increase oven temperature to 450°F.
Step 2
Beat egg white in medium bowl until foamy. Dip fish fillets 1 at a time into egg white, then into pecan mixture, coating both sides. Arrange fish in same baking dish. Sprinkle with salt and pepper. Press any excess pecan mixture atop fish fillets. Bake until fish is opaque in center, about 12 minutes and serve.
Nutrition Per Serving
Per serving: calories
293; total fat
13 g; saturated fat
2 g; cholesterol
70 mg
#### Nutritional analysis provided by Bon Appétit
