Summer Ready: Pecan Crusted Hake

Hake is a delicious white fish that tastes a bit like cod-- in fact, it can be used in just about any cod recipe. I this it a tiny hint of sweet that pairs super duper well with the pecans. 

I've included the weights so that you can factor in the carbies for your Summer Ready nutrition log. If cooking for one, go ahead and just cut it in half and save some for the next day or dinner. This will serve 2, but the recipe is easily doubled or even trippled for guests. If making it for one, feel free to cut everything in half.

• 220g (1/2 lb) Hake Fillets
  
• 15g  (~1/4 c) panko breadcrumbs
• 20g (~1/4 c) finely chopped pecans
• 1/2 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon nutmeg
  
• 1/2 teaspoon cinnamon
• pepper to taste
• 1 egg yolk
• nonfat cooking spray
  
• 
  

1. Remove yolk from egg and place egg white on saucer
2. Rub pinch salt and pinch of pepper on fish
3. Combine dry ingredients on second saucer. Mix.
4. Dip fillet in egg, then in breadcrumb mixture. Repeat, repeat, repeat until fully coated.
5. Spray large nonstick skillet with cooking spray, heating pan over medium heat.
6. Cook fish on each side for about 3 minutes, or until crispy but not burnt.

Serves 2

Total time: 15 minutes

adapted from the Food Channel's pecan crusted tilapia.