Pecan-Crusted Fish with Vegetables
Adding some oil to the egg wash helps create a crisp crust as the fish bakes.
INGREDIENTS | SERVES 4
- 1 tablespoon plus 2 teaspoons peanut or vegetable oil
- 4 skinless catfish, white fish, or orange roughy fillets, ½" thick
- ½ cup finely chopped pecans
- ⅛ cup yellow cornmeal, finely ground
- ½ teaspoon onion salt
- ¼ cup all-purpose flour
- ¼ teaspoon ground red pepper
- 1 egg
- 2 teaspoons water
- 1 small red pepper, seeded and quartered
- 1 small orange or yellow pepper, seeded and quartered
- 1 medium zucchini, cut into ½" diagonal slices
- 1 medium yellow summer squash, cut into ½" diagonal slices
- ¼ teaspoon sea or seasoned salt
Preheat the oven to 425°F.
Line a jellyroll pan with heavy-duty aluminum foil. Pour 1 teaspoon of the oil onto the foil and use a pastry brush to distribute it evenly over the foil; set aside. Rinse the fish and pat dry with paper towels.
Stir together the pecans, cornmeal, and onion salt in a shallow dish. Stir the flour and ground red pepper together in another shallow dish. Beat together the egg, 1 teaspoon of the oil, and the water together in a small bowl or shallow dish.
Working with one piece of fish at a time, dip it in the flour mixture to coat lightly, shake off any excess, dip in the egg mixture, and then in the pecan mixture. Place the coated fish on the foil-lined pan.
Put the remaining oil in a plastic bag and add the peppers, zucchini, and squash. Add the salt, close the bag, and toss to coat. Arrange the oil-coated vegetables around the fish, overlapping them as needed to fit in pan.
Bake, uncovered, for 25 minutes, or until the fish flakes easily with a fork and the vegetables are tender. Serve immediately.