Pecan crusted cod with a buerre blanc sauce

Name: Pecan crusted cod with a buerre blanc sauce
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup pecans, roasted; 1/4 cup bread crumbs; 2 cod fillets (6oz); 2 tbsp olive oil; 1/2 tbsp salt; 1/2 tbsp white pepper; 1 tbsp onion powder; 1 tbsp garlic powder; 2 shallots, chopped; 2 clove garlic, minced; 1/4 cup white wine; 5 tbsp unsalted butter, cold, cubed; 1/2 tsp salt; 1/2 tsp pepper

Goldfinger @goldfinger

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

Goldfinger @goldfinger

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

Saved

Ingredients

30 mins

2 servings

Pecan Crust
1 cuppecans, roasted
1/4 cupbread crumbs
Fish
2cod fillets (6oz)
2 tbspolive oil
1/2 tbspsalt
1/2 tbspwhite pepper
1 tbsponion powder
1 tbspgarlic powder
Buerre Blanc
2shallots, chopped
2 clovegarlic, minced
1/4 cupwhite wine
5 tbspunsalted butter, cold, cubed
1/2 tspsalt
1/2 tsppepper

Saved

Steps

30 mins

1

Preheat oven to 400'F.
2

In a food processor, combine the pecans and bread crumbs then puree.
3

Season fish. Heat oil in pan.
4

Add fish to pan and sear for 2 minutes.
5

Flip fish then add pecan crust mixture on top of fish. Then place pan in oven.
6

Bake for 6-8 minutes or until fish is cooked and crust is golden brown.
7

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

Serve on top of burre blanc sauce.