- 1 cup roughly chopped pecans
- ¼ cup ground flax meal
- ½ teaspoon salt
- 1 tablespoon finely chopped fresh sage
- 4 white fish fillets
- 1 tablespoon olive oil
- Using a food processor or large knife, chop 1/2 cup of the pecans until very finely chopped. Combine the finely chopped pecans, flax meal, salt and sage in a large, shallow dish. Press the fish fillets into the pecan mixture, to coat.
- Heat half of the olive oil in a large sauté pan over medium-high heat. Add two of the fish fillets. Don’t worry if the pecans don’t stick to the fish — just push any larger pieces under the fish and press down firmly; they’ll bind better as it cooks.
- Cook the fish for 3 to 4 minutes on each side, until the pecan mixture is fragrant and the fish flakes easily with a fork. Repeat this process with the remaining olive oil and the two other fish fillets.
- Once all of the fish is cooked and removed from the pan, add the remaining 1/2 cup of roughly chopped pecans to the pan. Cook, stirring constantly, until fragrant. Sprinkle the toasted pecans on top of the fish and serve with quinoa (or brown rice) and roasted vegetables.
- Prep Time: 5
- Cook Time: 10
- Category: White Fish