Parmesan Pecan Encrusted Fish
Kick & Creamy Parmesan Pecan Encrusted Fish & Veggies
(Prep & cook time: 30 mins. Serves 6-8)
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♦ Preheat oven to 425°. In a large bowl, whisk 3 T. Balsamic Vinegar, 1/3 cup EVOO, and the Kick & Creamy packet. Cut all Veggies into 1″ chunks (onion, peppers, carrots, zucchini, potatoes – no need to peel), and stir with mixture until coated. Remove veggies with a slotted spoon (saving mixture in the bowl) & arrange them in one layer on a large baking sheet. Roast veggies for 10 minutes, then lower oven to 350° (leaving veggies in). ♦ Add 1/4 cup Capers to the bowl. Gourmet Tip: To release flavor of the capers, “muddle” them (use the back of a spoon to smash them open). Stir muddled capers into mixture in bowl, along with 2 beaten Eggs. ♦ Blot the Fish Filets with paper towels to remove moisture, and carefully place them in the egg mixture, turning once to coat. Leave them to marinate for a few minutes. Remove and place fish filets (not touching) in a roasting pan. ♦ Stir together 1 cup chopped Pecans & 5 oz. shredded Parmesan. Sprinkle the Pecan & Parm mixture onto the top of each filet, and drizzle the top of this with the remaining marinade. Place fish in the oven with the veggies (don’t worry if oven temp isn’t lowered yet). Cook veggies & fish until it flakes with a fork (about 12 mins).
WINE: Pinot Noir or Syrah (red); Pinot Gris or Pinot Blanc (white).