Pecan Crusted Red Fish/ Lyonnaise Potatoes/ Fire Roasted Red Pepper And Asparagus/ Browned Butter Sauce Recipe
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Ingredients
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Pecan Crusted Red Fish
Lyonnaise Potatoes
Fire Roasted Red Pepper and Asparagus
Browned Butter Sauce
Method
Pecan Crusted Red Fish
- 1
Prepare the Fish
Preheat the oven to 375°F (190°C). In a bowl, mix the chopped pecans, breadcrumbs, salt, and pepper. In another bowl, whisk the eggs with Dijon mustard.
- 2
Coat the Fish
Dip each red fish fillet into the egg mixture, then coat with the pecan and breadcrumb mixture. Place on a baking sheet lined with parchment paper.
- 3
Bake
Bake in the preheated oven for 20-25 minutes or until the fish is cooked through and the crust is golden brown.
Lyonnaise Potatoes
- 4
Cook Potatoes
In a large skillet, heat butter and olive oil over medium heat. Add the sliced potatoes and season with salt and pepper. Cook until golden brown and tender, about 15-20 minutes.
- 5
Add Onions
Add the thinly sliced onion and cook until the onions are caramelized, about 5-7 minutes. Stir occasionally.
Fire Roasted Red Pepper and Asparagus
- 6
Browned Butter Sauce
- 7
Make Browned Butter Sauce
In a small saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and has a nutty aroma. Remove from heat and stir in lemon juice, parsley, and salt to taste.
