- 1 lb of sol or other white fish (wild caught is best)
- 1/4 cup chopped pecans, almonds or walnuts
- 2 Tbs olive oil
- 1 Tbs grated lemon (the yellow skin)
- 2 Tbs lemon juice
- salt
- pepper
Lemon-Pecan Fish (S)
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Cook time:
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Serves: 4
Succulent fish dinner that is easy to throw together!
Ingredients
- 1 lb of sol or other white fish (wild caught is best)
- 1/4 cup chopped pecans, almonds or walnuts
- 2 Tbs olive oil
- 1 Tbs grated lemon (the yellow skin)
- 2 Tbs lemon juice
- salt
- pepper
Instructions
- Pre-heat the oven to 375.
- I simply mixed he ingredients (minus the fish) in a little bowl.
- I placed my fish in a 9 by 13 baking dish that was sprayed with olive oil cooking spray.
- I then layered the mixture on top of the fish, evenly.
- Cook the fish for 15-20 minutes.
- I checked my fish at 15 minutes and it was done! You don't want to overcook your fish. If you use a fork on the top of it and it easy flakes, it's done.
2 Responses to “Lemon-Pecan Fish (S)”
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[…] S serving suggestion: use in Lemon Pecan Fish […]
Just wanted to say that fish does continue to cook a bit after you take it out of the oven. You were smart to go with the shorter time! (My Mom taught me that about eggs because she doesn’t like them dried out) I have made a similar topping for salmon, and cooked it in a parchment packet.