I've made you wait until 'acharey ha'chaggim' to enjoy another Delicious! dish but I'm sure you'll agree that this light 'n luscious Baked Fish With Zesty Nut Topping was well worth waiting for.
Easy to prepare and jam-packed with flavor, it answers students' request for exciting ways to dress-up fish and makes a wonderful way to officially welcome the new season.
BAKED FISH WITH ZESTY NUT TOPPING
4 firm, white fish fillets (about 800 grams)
Salt and pepper
Fresh lemon juice
3 tablespoons butter
3 tablespoons olive oil
1 teaspoon crushed garlic
1 teaspoon dried dill/1 tablespoon fresh dill
2/3 cup white breadcrumbs
1/2 cup finely chopped pecan nuts
1/4 cup finely chopped parsley
1 teaspoon lemon zest
Pinch of salt
1: Melt the ingredients for the coating together and brush over fish then place buttered side down in a shallow baking dish and brush the other side with the coating mixture too, reserving the remainder.
2: Season the fish and sprinkle over lemon juice then mix reserved coating mixture with the ingredients for the crumb topping and sprinkle evenly over fish.
3: If space allows, surround fish with halved tomatoes, seasoned and drizzled with a little olive oil/
4: Bake uncovered at 180 C for 25-30 minutes until the topping is brown and toasted and the fish is just cooked through.
COOK'S NOTES: This recipe is most suitable for firm, white fish such as St Peters, cod and halibut but salmon is an option too.