Pecan-Crusted Fish with Herb Butter

Ingredients

In this adaptation of the Pecan-Crusted Fish recipe from American cuisine to Northern European cuisine, we incorporate traditional flavors and ingredients commonly found in the region. The original recipe typically uses spices and seasonings commonly found in American cuisine, such as paprika and cayenne pepper. In the Northern European version, we replace these spices with fragrant herbs like dill and parsley, which are commonly used in the cuisine of this region. Additionally, we modify the cooking technique to pan-searing instead of baking, as it is a popular method in Northern European cuisine. We alse have the original recipe for Pecan-Crusted Fish, so you can check it out.

• 4 fish fillets (such as cod or haddock), skinless and boneless 4 fish fillets (such as cod or haddock), skinless and boneless
• 1 cup (120g) pecans, finely chopped 1 cup (120g) pecans, finely chopped
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper, to taste Salt and pepper, to taste
• 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) unsalted butter
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 tablespoons (8g) fresh dill, chopped 2 tablespoons (8g) fresh dill, chopped
• 2 tablespoons (8g) fresh parsley, chopped 2 tablespoons (8g) fresh parsley, chopped
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 26g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugar: 1g)
• Protein: 28g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the fish fillets with salt and pepper.
3. 3.
   In a shallow dish, combine the chopped pecans and flour.
4. 4.
   Dip each fish fillet into the beaten eggs, allowing any excess to drip off, then coat it in the pecan-flour mixture, pressing gently to adhere.
5. 5.
   In a large skillet, heat the olive oil and butter over medium heat.
6. 6.
   Add the coated fish fillets to the skillet and cook for 3-4 minutes on each side, or until the crust is golden brown and the fish is cooked through.
7. 7.
   Transfer the fish fillets to a baking sheet and finish cooking in the preheated oven for 5-7 minutes, or until the fish is flaky and tender.
8. 8.
   Meanwhile, in a small saucepan, melt the remaining butter over low heat. Stir in the chopped dill and parsley, and cook for 1-2 minutes until fragrant.
9. 9.
   Serve the pecan-crusted fish fillets drizzled with the herb butter and accompanied by lemon wedges.

Treat your ingredients with care...

• Pecans — Make sure to finely chop the pecans to achieve a uniform crust texture.
• Fish fillets — Pat them dry before seasoning to ensure a crispy crust.
• Fresh herbs — Use fresh dill and parsley for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a variation, you can use different types of fish such as salmon or trout.
• Add a squeeze of lemon juice to the herb butter for an extra tangy flavor.
• Serve the pecan-crusted fish with a side of roasted vegetables for a complete meal.
• If you prefer a spicier version, add a pinch of cayenne pepper to the pecan-flour mixture.
• To ensure a crispy crust, make sure the skillet is hot before adding the fish fillets.

Serving advice

Serve the Pecan-Crusted Fish with Herb Butter as the main course, accompanied by a fresh green salad and roasted potatoes. Garnish with lemon wedges for an extra burst of citrus flavor.

Presentation advice

Arrange the pecan-crusted fish fillets on a platter, drizzle the herb butter over them, and sprinkle with additional chopped fresh herbs for an elegant touch. Serve with a side of roasted vegetables and lemon wedges for a visually appealing presentation.