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Categories:Viewed: 123 - Published at: 6 years ago
Ingredients
- 1/2 cup unseasoned bread crumbs
- 2 garlic cloves, minced or pressed
- 2 teaspoons dried oregano
- 1 tablespoon grated lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup toasted pine nuts
- 1 egg
- 1 1/2 pounds fish fillets
- Olive oil
Method
- In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended.
- Add the pine nuts and process until they are evenly chopped.
- Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet.
- In another bowl, beat the egg.
- Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture.
- Place the breaded fillets on a piece of waxed paper or a plate.
- Heat a large skillet and add about 2 tablespoons of olive oil.
- On medium heat, cook the fillets for about 4 minutes for every 1/2 inch of thickness.
- Turn the fish and cook on the second side for an equal amount of time.
- If you need to cook the fish in batches, add more oil for each batch.
- Serve something fresh and colorful on the side: Tomatoes & Onions with Mint (page 205), Broccoli Tomato Salad (page 204), or Broccoli Slaw (page 208).
