Parmesan Pecan Encrusted Fish & Veggies

Parmesan Pecan Encrusted Fish & Veggies Recipe

Prep & cook time: 40 minutes (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

• 1 scoop (about 2 T.) Spitfire Gourmet Sweet Catch
• 4 white Fish Filets (Cod, MahiMahi, Tilapia, Halibut)
• 2 T. Balsamic Vinegar
• EVOO (Extra Virgin Olive Oil)
• 6 cups Veggies (onion, peppers, carrots, zucchini, and potatoes work great)
• 2 T. Capers
• 1 Egg
• ½ cup Chopped Pecans
• ½ cup Panko Bread Crumbs

INSTRUCTIONS:

1. Preheat oven to 425°. In a large bowl, whisk Balsamic Vinegar, EVOO & Spitfire Gourmet Sweet Catch. Cut all Veggies into 1′′ chunks (no need to peel), and stir with mixture until coated. Remove veggies with a slotted spoon (saving mixture in bowl), and arrange them in one layer on a baking sheet. Roast for 10 minutes, then lower oven to 350° (leaving veggies in).
2. Muddle Capers, and add to the bowl, along with 1 beaten Egg. Blot Fish Filets with paper towels to remove moisture, and place in the egg mixture to marinate for a few minutes, turning once to coat. Remove and place filets (not touching) in a roasting pan.
   
   Gourmet Tip:
   To release flavor of capers, “muddle” them (use the back of a spoon to smash them open.)
3. Stir together chopped Pecans, Panko & Parmesan. Sprinkle this mixture generously onto the top of each filet, and drizzle the top of this with the marinade. Place fish in the oven with the veggies (don\’t worry if oven temp isn’t lowered yet). Cook veggies & fish until it flakes with a fork (about 12 mins – depending on thickness of fish).
   
   Gourmet Tip:
   For a “crustier” top, place fish under the broiler for about 1 minute.