Pecan Parmesan Fish Fillets
Elevate your seafood dinner with these irresistible Pecan Parmesan Fish Fillets, a perfect blend of nutty, cheesy, and crispy flavors. Featuring tender fillets of cod, tilapia, or haddock, this recipe pairs finely chopped pecans with grated Parmesan, panko breadcrumbs, and a medley of seasonings for a golden, crunchy coating that’s effortlessly pan-seared and finished to perfection in the oven. With just 15 minutes of prep time, this elegant yet easy dish is ideal for weeknight dinners or special occasions. Serve with a squeeze of fresh lemon and a sprinkle of parsley for a burst of brightness, and enjoy a restaurant-quality meal from the comfort of your home.
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Recipe Information
Ingredients
- 4 pieces fish fillets (such as cod, tilapia, or haddock)
- 1 cup pecans
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil or unsalted butter
- 4 pieces lemon wedges (optional, for serving)
- 2 tablespoons fresh parsley (chopped, optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Place the pecans in a food processor and pulse until they are finely chopped. Be careful not to overprocess into a paste.
In a medium-sized bowl, combine the chopped pecans, Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and black pepper. Mix well to create the coating mixture.
In another bowl, beat the eggs until well combined.
Spread the flour on a plate or shallow dish.
Pat the fish fillets dry with paper towels and dredge each fillet in flour, shaking off the excess.
Dip each floured fillet into the beaten eggs, ensuring it is fully coated.
Press the fillet into the pecan-Parmesan-breadcrumb mixture, coating both sides evenly. Gently press the mixture onto the fish for better adherence.
Heat the olive oil or butter in a large skillet over medium heat. Once hot, carefully add the coated fillets, cooking for 2–3 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Transfer the seared fillets to the prepared baking sheet and finish cooking in the preheated oven for 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
Remove from the oven and let rest for 2 minutes.
Serve the fish fillets with lemon wedges and garnish with chopped fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 416 mg | 32% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
