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 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4
Author Meme
Ingredients
For the salsa:
2 ½cupschopped tomatoes2 medium tomatoes
1cupchopped yellow bell pepper1 medium pepper
1cupchopped green bell pepper1 medium pepper
½cupchopped red onion½ medium onion
1tablespoonfresh thyme
¼teaspoonlemon zest
¼cuplemon juice
1tablespoonvinegar
½teaspoonsalt
1tablespoonolive oil
15ouncecan white beansrinsed & drained
1 ½cupswalnutschopped & toasted
For the fish:
44-6 ouncefish fillets
2cupsmilk
½teaspooncayenne pepperdivided
1cupwalnuts
2teaspoonfresh thyme
1teaspoonlemon zest
½teaspoongarlic powder
½teaspoonsalt
1tablespoonolive oil
Instructions
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 ¼ teaspoon cayenne pepper. Cover with milk and set aside.
Add the walnuts, fresh thyme, lemon zest, garlic powder, salt, and remaining ¼ teaspoon 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.
To serve
Fold the toasted walnuts into the salsa. Taste and add a little salt if needed.
Plate the fish fillets and top with salsa. Enjoy!
Notes
*The salsa recipe makes 6 cups of salsa. Salsa keeps refrigerated for up to 4 days.*Omit the ¼ teaspoon of cayenne pepper added to the walnut mixture for a less spicy dish.