Ingredients
- 4 (5 -6 ounce) fish fillets
- 1⁄4 cup buttermilk
- 1⁄4 cup pecans (finely ground in food processor or chop finely with knife)
- 3⁄4 cup breadcrumbs
- 3 garlic cloves (minced or pressed)
- 2 tablespoons fresh parsley (minced)
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1 pinch cayenne
DIRECTIONS
- Preheat the oven to 375°F; lightly oil a baking pan.
- Rinse the fish and place it in a shallow dish.
- Pour the buttermilk over the fillets.
In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne. - One at a time, remove the fillets from the buttermilk, allowing the excess to drain off.
- Dredge in the pecan mixture to coat all sides.
- Place each coated fillet in the baking pan.
- Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.