Walnut Crusted Fish with White Bean and Walnut Salsa
Walnut Crusted Fish with White Bean and Walnut Salsa is a delicious dish full of omega-3 fatty acids, fiber, and tons of tasty summer veggies
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
For the salsa:
2 1/2cupschopped tomatoes2 medium tomatoes
1cupchopped yellow bell pepper1 medium pepper
1cupchopped green bell pepper1 medium pepper
1/2cupchopped red onion1/2 medium onion
15ouncecan white beansrinsed & drained
1 1/2cupswalnutschopped & toasted
For the fish:
44-6 ouncefish fillets
For the salsa
In a glass or plastic bowl, stir together tomatoes, yellow bell pepper, green bell pepper, red onion, fresh thyme, lemon zest, lemon juice, vinegar, salt, and olive oil. Carefully fold in the white beans. Set aside.
For the fish
Preheat the oven to 450*F.
Add the fish to a shallow dish and sprinkled with 1/4 tsp cayenne pepper. Cover with milk and set aside.
Add the walnuts, fresh thyme, lemon zest, garlic powder, salt, and remaining 1/4 tsp cayenne pepper to the bowl of a food processor.
Pulse walnuts until they turn into crumbs. Be careful not to blend the walnuts and turn it into walnut butter. Transfer half of the walnut mixture to a plate.
Heat a large oven-proof skillet over medium-high heat. Add the oil.
Take one fillet out of the milk and let excess milk drip off. Place the fillet onto the plate with the walnut mixture and press the fish into the mixture to get the walnuts to stick. Flip and repeat on the other side. Transfer to the skillet.
Repeat with a second fillet. Then add the remaining walnuts to the plate. Press any extra walnut crumbs onto the fish in the skillet.
Cook the fish in the skillet for about 4 minutes. Flip the fish and transfer the skillet to the preheated oven.
Cook for 5-8 minutes until the fish fillets are done. Remove from oven. Be careful to not hold the hot handle without an oven mitt.
Fold the toasted walnuts into the salsa. Taste and add a little salt if needed.
Plate the fish fillets and top with salsa. Enjoy!
*The salsa recipe makes 6 cups of salsa. Salsa keeps refrigerated for up to 4 days.*Omit the 1/4 teaspoon of cayenne pepper added to the walnut mixture for a less spicy dish.
Recipe from Living Well Kitchen https://blog.memeinge.com/walnut-crusted-fish/