Pecan crusted cod with a buerre blanc sauce

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Goldfinger
Goldfinger @goldfinger

This is a tasty meal and not much work to get there.

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Ingredients

30 mins
2 servings
  1. Pecan Crust
  2. 1 cuppecans, roasted
  3. 1/4 cupbread crumbs
  4. Fish
  5. 2cod fillets (6oz)
  6. 2 tbspolive oil
  7. 1/2 tbspsalt
  8. 1/2 tbspwhite pepper
  9. 1 tbsponion powder
  10. 1 tbspgarlic powder
  11. Buerre Blanc
  12. 2shallots, chopped
  13. 2 clovegarlic, minced
  14. 1/4 cupwhite wine
  15. 5 tbspunsalted butter, cold, cubed
  16. 1/2 tspsalt
  17. 1/2 tsppepper

Cooking Instructions

30 mins
  1. 1

    Preheat oven to 400'F.

  2. 2

    In a food processor, combine the pecans and bread crumbs then puree.

  3. 3

    Season fish. Heat oil in pan.

  4. 4

    Add fish to pan and sear for 2 minutes.

  5. 5

    Flip fish then add pecan crust mixture on top of fish. Then place pan in oven.

  6. 6

    Bake for 6-8 minutes or until fish is cooked and crust is golden brown.

  7. 7

    In a small sauce pot, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer.

  8. 8

    Reduce the wine by half. Then whisk in the butter one cube at a time. Then season. Should be a nice and thick sauce.

  9. 9

    Serve on top of burre blanc sauce.

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Goldfinger
Goldfinger @goldfinger
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love food...love to cook...love to eat!
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