Fish is a great source of omega 3 fatty acids, which can improve brain function, as well as a healthy source of protein. And pecans can improve digestion, boost your immunity and are helpful for weight loss, too. So these two together make a low-carb dinner that can’t be beat!
· 1 large fish fillet, enough for at least 4 portions, or 4 cut portions
· 1 large egg, beaten
· 1 cup fine ground pecans/pecan ‘flour’
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1/2 teaspoon paprika
· 4 clean, unpeeled garlic cloves
· Juice of 1 lemon
· Pinches of fresh or dried basil and parsley
· A small handful of chives
· Olive oil
Preheat the oven to 350° F (180° C).
Put the beaten egg into a large bowl. Swish the fillet around in it, front and back until well-coated.
In another large, shallow platter, put the dry ingredients, mixed. Lay the fillet on top of the nut mixture, and scooping up more from the sides to pat on top of the fillet. Turn the fillet over. Make sure it’s entirely coated completely with the dry mixture.
Place the fish on a baking tray with parchment paper. Scatter the herbs and garlic on top. Drizzle olive oil over the whole. Be generous but don’t drown the fish.
Cook for about 20 minutes or until flaky.