Breaded fish is one of our favorites. The richness of pine nuts nicely balances the lemon and herbs to make an irresistible dish. Use just about any fish: flounder, salmon, tilapia, perch, cod, snapper, catfish.

　　

Ingredients

serves 4

　　1/2 cup unseasoned bread crumbs

　　2 garlic cloves, minced or pressed

　　2 teaspoons dried oregano

　　1 tablespoon grated lemon peel

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　1/2 cup toasted pine nuts

　　1 egg

　　1 1/2 pounds fish fillets

　　Olive oil

　　

Step 1

In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.

　　

Step 2

Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.

　　

Step 3

Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about 4 minutes for every 1/2 inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.

　　

Serving & menu ideas

Step 4

Serve something fresh and colorful on the side: Tomatoes & Onions with Mint (page 205), Broccoli Tomato Salad (page 204), or Broccoli Slaw (page 208).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.