Easy Baked Pecan Crusted Fish
White, flaky fish is brushed with sweet & tangy honey mustard, crusted in a toasted pecan Parmesan crumb and perfectly baked in the oven. This healthy,easy baked pecan crusted fish recipe is gluten free and low carb/keto approved. It’s wonderfully moist for a perfect (and easy) dinner recipe: use with haddock, flounder or cod!
I swear Dallas chased a goose out of our pond the other day.
I was doing my usual after work routine (dinner, laundry, etc.) when I happened to look out the window at our backyard and catch a last second glimpse of this huge bird flying by and “Denis the Menace” himself chasing after it.
The look on his face as he was sprinting up from the hill was so hysterical, I swear he was all proud and smiling.
It definitely made my day until a half hour later when he came to the slider door, covered in pond mud from his belly down…
So moral of the story, if I can cook this dinner in under 30 minutes all while hosing off Dallas, drying him, and still having time to fold a load of laundry ,then I think it’s safe to say this is one quick & easy recipe!
The toasted pecans add a sweet nutty flavor, working perfectly with the honey mustard. I added the Parmesan cheese in there for a little saltiness to contrast the sweet and let me tell you, it’s incredible.
Honey mustard is brushed on the fish before coating not only because it helps the pecans to stick, but it keeps the fish nice and moist, keeping it from drying out in the oven.
Gluten Free, Low Carb & Keto Approved-this Easy Baked Pecan Crusted Fish is an amazingly easy dinner recipe you’re going to want to save to your favorites!
For another quick and delicious Fish recipe, try my Easy Oven Baked Panko Crusted Salmon with Maple Mayo
Easy Baked Pecan Crusted Fish
White flaky fish is brushed with sweet & tangy honey mustard, crusted in a toasted pecan-parmesan crumb topping and perfectly baked in the oven. This healthy fish recipe is gluten free and low carb/keto approved.
- 1 cup Pecans
- 4 pieces White fish haddock, cod, flounder
- Salt and pepper to taste
- 2 TBS Honey mustard
- ¼ cup Parmesan cheese grated
- Olive oil for drizzling
Preheat oven to 350. Place pecans on baking sheet, and toast 7-8 minutes, stirring occasionally, until fragrant and slightly golden. Remove and set aside.
Line a baking sheet with aluminum foil and place cooling rack on top; spray with non-stick cooking spray. (The cooling rack will help to circulate even air flow for a crispier crust).
Place toasted pecans in food processor and pulse until nicely ground. Dump onto a shallow bowl or plate.
Add parmesan cheese to pecans and mix to combine.
Sprinkle both sides of fish with salt and pepper and brush both sides with a layer of honey mustard.
Place fish in pecan crumbs and coat all sides. Place on cooling rack-lined baking sheet.
Repeat for all 4 pieces of fish.
Drizzle tops of fish with olive oil.
Bake at 350 for 20-25 minutes. The fish should flake when you cut into it with your fork.
*If you don’t have a food processor, simply add pecans to Ziploc bag and crush with bottom of cup, fist, or meat tenderizer until you have fine crumbs.
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