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pecan crusted cod with maple carrots recipe

Pecan Crusted Cod with Maple Carrots

Fork And Fry Editorial
This pecan crusted cod with maple roasted carrots is a delightful autumn dish combining the crunch of pecans with the sweetness of maple-glazed carrots.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 420 kcal

Equipment

  • 1 Baking Sheet
  • 1 Mixing Bowl large
  • 1 Oven preheated to 375°F

Ingredients
  

For the Cod

  • 4 cod fillets
  • 1 cup pecans finely chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 egg beaten
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Maple Roasted Carrots

  • 1 lb carrots peeled and sliced
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

Preparation

  • In a mixing bowl, combine the chopped pecans, breadcrumbs, and flour. Season with salt and pepper, and stir to mix thoroughly.
  • Dip each cod fillet into the beaten egg, then press into the pecan mixture, ensuring an even coating on all sides.
  • In another bowl, toss the sliced carrots with maple syrup, olive oil, salt, and pepper until well coated.

Cooking

  • Place the coated cod fillets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the crust is golden and the fish is cooked through.
  • Spread the carrots on another baking sheet and roast for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

Serving

  • Transfer the baked cod and roasted carrots to individual plates or a serving platter, arranging them beautifully for presentation.

Storage

  • Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave before serving.

Notes

Pro Tips: Ensure pecans are finely chopped for an even crust. Toasting pecans enhances flavor.
Ingredient Substitutions: Use almond flour for a gluten-free option.
How to Serve: Pair with a fresh green salad or roasted vegetables.
Storage & Freshness: Best eaten fresh. Store in an airtight container in the fridge.
Make-Ahead Tips: Prepare the pecan crust mixture in advance and store in the fridge for up to 2 days.
Keyword baked cod, maple roasted carrots, pecan crusted fish