Anyways, on to the recipe:
Ingredients
1/2 cup chopped pecans, toasted
1/3 cup grated parmesan cheese
1/4 cup chopped fresh parsley
3 TBS lemon juice, divided
1 TBS olive oil
4 fish fillets
Optional side dish:
1 cup instant brown rice
1 can (14 oz) chicken broth
1 cup small broccoli florets
It's really funny- every time I begin a post on this blog I type out the ingredients and realize how many mistakes I made in preparing the dish. For starters, I had no idea how to toast the pecans, so I just used them as they came in the bag. And then the parsley? Forgot it completely. Not that it adds any taste to a dish, right?
Once I gathered all of the ingredients it was on to the preparation. Just a quick side note, this is what I had to step over while I was cooking. Sweet, darling little boy. Must you take the zip lock bags out of the box one by one?
But you don't read this blog to find evidence of how few "real" toys I aparently have for my child. On to the directions:
PREHEAT oven to 375ºF. Combine pecans, cheese, parsley, 2 Tbsp. of the lemon juice and the oil. Place fish in single layer in shallow baking dish; spread with pecan mixture. Drizzle with remaining 1 Tbsp. lemon juice.
BAKE 10 to 12 min. or until fish flakes easily with fork. Meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice. (Yeah, I didn't do this. Cheesy rice from the box was much easier!)
SERVE fish with the rice mixture.
So this is what my creation looked like.
And this is what it looks like when you add the parsley for some color, and make the way-too-healthy-to-taste-good brown rice and broccoli.
Either way, it was a good dish. I suppose next time I'll throw the pecans on a baking dish and put them in the oven until they get properly toasted. And I probably won't make cheesy rice and corn on the same night. Too much yellow food, and that's just freaky. Enjoy!
Coming up next week: Orange Glazed Pork Chops
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