07 Feb PECAN-CRUSTED FISH WITH VEGETABLES
12 ounces fresh orange roughy fillets, ½ inch thick
½ cup finely chopped pecans
½ cup yellow cornmeal
3/4 tsp sea salt
1/4 cup all-purpose flour
1/8 tsp red pepper
1 tbsp water
1 red bell pepper, quartered
1 orange bell pepper, quartered
1 medium zucchini, bias-sliced ½ inch thick
1 medium yellow summer squash, bias-sliced ½ inch thick
2 tbsp olive oil
½ cup roasted thin almond slices for garnish
Line a 15x10x1-inch baking pan with foil. Lightly coat the foil with olive oil using absorbent paper; set aside. Rinse fish; pat dry. Cut fish into 4 serving-size pieces; set aside.
In a shallow dish stir together pecans, cornmeal, and salt. In another shallow dish stir together flour and red pepper. In a small bowl beat together egg and water. Dip each piece of fish in the flour mixture to coat lightly, shaking off any excess. Dip fish in egg mixture, then in pecan mixture. Place coated fish in the prepared baking pan, tucking under any thin edges.
In a large bowl combine sweet peppers, zucchini, and summer squash. Add olive oil and salt.
Arrange vegetables around fish, overlapping as needed to fit into the pan.
Bake, uncovered, in a 425 oven for 20 to 25 minutes or until the fish flakes easily with a fork and the vegetables are tender. Sprinkle with roasted almond slices and serve.