Pecan crusted cod with a buerre blanc sauce Recipe

Name: Pecan crusted cod with a buerre blanc sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecans, roasted; 1/4 cup bread crumbs; 2 cod fillets (6oz); 2 tbsp olive oil; 1/2 tbsp salt; 1/2 tbsp white pepper; 1 tbsp onion powder; 1 tbsp garlic powder; 2 shallots, chopped; 2 clove garlic, minced; 1/4 cup white wine; 5 tbsp unsalted butter, cold, cubed; 1/2 tsp salt; 1/2 tsp pepper

Servings: persons

1 cup pecans, roasted
1/4 cup bread crumbs
2 cod fillets (6oz)
2 tbsp olive oil
1/2 tbsp salt
1/2 tbsp white pepper
1 tbsp onion powder
1 tbsp garlic powder
2 shallots, chopped
2 clove garlic, minced
1/4 cup white wine
5 tbsp unsalted butter, cold, cubed
1/2 tsp salt
1/2 tsp pepper

1
Preheat oven to 400'F.
2
In a food processor, combine the pecans and bread crumbs then puree.
3
Season fish.
4
Heat oil in pan.
5
Add fish to pan and sear for 2 minutes.
6
Flip fish then add pecan crust mixture on top of fish.
7
Then place pan in oven.
8
Bake for 6-8 minutes or until fish is cooked and crust is golden brown.
9
In a small sauce pot, combine the shallots, garlic, and wine together.
10
Bring up to a boil and reduce to a simmer.
11
Reduce the wine by half.
12
Then whisk in the butter one cube at a time.
13
Then season.
14
Should be a nice and thick sauce.
15
Serve on top of burre blanc sauce.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup pecans, roasted, 1/4 cup bread crumbs, 2 cod fillets (6oz), 2 tbsp olive oil, and more.

Yes, Pecan crusted cod with a buerre blanc sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pecan crusted cod with a buerre blanc sauce

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