Preheat oven to 375°.
In a high-speed blender, add parsley, basil, garlic, lemon zest and
juice from half the lemon. Blend until combined. Add olive oil,
nutritional yeast or Parmesan and the salt and pepper flakes to blender.
Pulse until incorporated. Place mixture into a bowl and add the pecan
meal. Mix together until combined and taste for any additional
Add a thin coating of olive oil to the bottom of a sheet pan. Place
the fish skin-side down on the pan. Season the top of the fish with a
little salt (be gentle-handed here as the pesto has lots of flavor).
Using your hands, add the crust on the top of the fish in a thin and
even layer. Bake the fish for 20 to 25 minutes depending on the
thickness of the fillet until cooked through.
*To make pecan meal: Preheat oven to 150°. Place the pecan pulp (from
making pecan milk) on a silicone-lined baking sheet in a very thin,
even layer, about one-eighth-inch thick, using your fingers. Dehydrate
in the oven for four to five hours or until completely dried out. Place
in a high-speed blender and blend until “meal” is formed. This takes
about 30 seconds to one minute.
Recipe courtesy of Edible Northeast Florida