Use any mild tasting white fish such as grey cod, basa or snapper. Pecans are rich and buttery and result in a really crispy fillet without frying!
1 lb white fish fillets
1/3 c flour
1 egg, beaten with 1 tsp milk
1/3 - 1/2 c panko bread crumbs, crush half of them fine
1/3 - 1/2 c roasted pecans, chopped fine
1/2 tsp Ethiopian Berbere
1 tsp olive oil
salt and pepper to taste
Preheat oven to 400F and place baking sheet on the middle rack while it preheats.
Rinse the fish fillets and pat dry. Place flour on a plate and add a bit of salt and pepper and mix together. Beat egg in a wide bowl. On another plate mix chopped pecans, olive oil and Ethiopian Berbere. Mix to combine well then mix in the bread crumbs. (Or alternatively put bread crumbs, roasted pecans, Ethiopian Berbere and oil into a food processor and whir a few times to combine.)
Dredge each fillet in flour, then egg, then coat in bread crumbs and sprinkle with a little salt. Place fillets on a sheet of parchment paper. When all fillets have been coated move parchment to preheated baking sheet and return to oven. Bake at 400 for 8-10 minutes depending on thickness of the fillets. For the last 2 minutes turn the oven to broil and cook until browned.