This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Nut-Crusted Fish

non-stick cooking spray
two large white fish fillets of choice, such as flounder, tilapia or sea bass, skinless
1 cup half or whole pecans, walnuts or other nut of choice
Dijon mustard

Heat oven to 425°.

Cover a sheet pan with aluminum foil, and spray the foil with non-stick spray. Place fish fillets on the pan.

Place nuts in a resealable plastic bag, seal it, and use a rolling pin to crush the nuts. Or, chop the nuts in a food processor.

Brush a layer of Dijon mustard on top of each fillet. Place a layer of nuts on top.

Place the tray in the oven for *approximately 10 minutes. To check for doneness, fillets should barely break under fingertip pressure.

*Cooking time is dependent on the thickness of the fillets.