Pecan-Crusted Fish

Serves 4 Preparation time: 20 minutes Baking time: 30 minutes 4 firm fish fillets (5 to 6 ounces each) ¼ cup buttermilk ½ cup finely ground pecans ¾ cup bread crumbs 3 cloves garlic, pressed or minced 2 tablespoons minced fresh partsley ½ teaspoon dried thyme or 1 tablespoon fresh thyme leaves ½ teaspoon paprika ½ teaspoon salt pinch of cayenne Preheat oven to 375 degrees; lightly oil a baking pan. Rinse the fish and place it in a shallow dish. Pour the buttermilk over the fillets. In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt and cayenne. One at a time, remove the fillets from the buttermilk, allowing the excess to drain off, and then dredge in the pecan mixture to coat all sides. Place each coated fillet in the baking pan. Bake for 30 minutes or more, depending on the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork. Serve with wedges of lemon or a fruit salsa. Reprinted from Moosewood Restaurant New Classics , Copyright © 2001 by the Moosewood Collective, Clarkson N. Potter, New York, publishers.