Pecan Crusted Cod
This Pecan Crusted Cod recipe is your new go-to for a quick dinner that feels a bit fancy without any fuss. The panko breadcrumb and pecan topping adds crunch, flavour, and just enough wow-factor to impress the whole family. It's weeknight-friendly, but you’ll want to make it again and again.
Equipment
- Food Processor optional
Ingredients
- 4 small cod fillets about 100g/ 3.5oz each, thawed if frozen
- 60 g pecan nuts
- 2 tablespoon panko breadcrumbs
- 1 heaped tablespoon grated Parmesan
- zest of 1 lemon + 1 tablespoon juice
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- salt & freshly ground black pepper
- 1 tablespoon mayonnaise or Dijon mustard
Instructions
- Preheat oven to 200°C / 400°F.
- Pulse pecans in a food processor until coarsely ground (don’t overdo it—leave some texture). Alternatively, chop the nuts very finely.
- Mix the blitzed pecans in a bowl with panko breadcrumbs, Parmesan cheese, lemon zest and juice, garlic powder, olive oil and a good pinch of salt and black pepper.
- Pat the cod fillets dry with a piece of paper towel.
- Place the fillets on a lined or lightly oiled baking tray.
- Spread mayonnaise on the top of each fillet—this helps the crust stick, adds flavour and keeps the fish from drying our in case of overbaking.
- Press the pecan crust mixture onto the may-coated side of the fish. Press firmly so it sticks.
- Bake for 12–15 minutes, depending on thickness, until the fish flakes easily and the crust is golden.
Nutrition
Calories: 494kcalCarbohydrates: 13gProtein: 40gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 88mgSodium: 248mgPotassium: 981mgFiber: 3gSugar: 2gVitamin A: 106IUVitamin C: 2mgCalcium: 77mgIron: 2mg
Tried this recipe?Let us know how it was!