PINE NUT-CRUSTED FISH

1/2 cup unseasoned bread crumbs
2 garlic cloves, minced or pressed
2 teaspoons dried oregano
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup toasted pine nuts
1 egg
1 1/2 pounds fish fillets
Olive oil

In a blender or the bowl of a food processor, combine the breadcrumbs, garlic, oregano, grated lemon peel, salt and pepper, and process until well-blended.

Add the pine nuts and process until they are evenly chopped.

Place the bread-crumb mixture in a shallow bowl large enough to hold a single fish fillet.

In another bowl, beat the egg. Dip each fillet into the beaten egg and then coat each side with the bread-crumb mixture. Place the breaded fillets on a piece of wax paper or a plate.

Heat a large skillet and add about 2 tablespoons of olive oil.

On medium heat, cook the fillets for about 4 minutes for each 1/2-inch of thickness.

Turn the fish and cook on its second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.

Servings: 4
Adapted from source: Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber