TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 2 tablespoons plus 2 teaspoons seasoned bread crumbs
  • 2 tablespoons finely chopped pecans, toasted
  • 1-1/2 teaspoons toasted wheat germ
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter, melted, divided
  • 1/2 pound cod, haddock or orange roughy fillets

Nutritional Facts

1/4 pound: 189 calories, 7g fat (4g saturated fat), 64mg cholesterol, 532mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.


  1. In a shallow bowl, combine bread crumbs, pecans, wheat germ, thyme, garlic powder, onion powder, salt and pepper. Place half of the butter in another shallow dish. Dip fillet in butter, then coat with bread crumb mixture.
  2. Place in a greased 8-in. square baking dish. Bake at 425° for 13-15 minutes or until fish flakes easily with a fork. Drizzle with remaining butter. Yield: 2 servings.
Originally published as Pecan Fish in Cooking for One or Two Cookbook , p218

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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daisey5 User ID: 146806 106490
Reviewed Mar. 7, 2012

"This was very good and easy. Let the fish get to room temp so it does not solidfy the butter when you dip it."

sutrama User ID: 4034368 137194
Reviewed Feb. 18, 2010

"This recipe was easy to prepare and good. I would make this again."

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