Pinoli pine Nut Crusted Fish

Pine nuts balance the lemon and herbs in this recipe and can be used on just about any fish. (

60 g (1/2 cup) unseasoned breadcrumbs
2 garlic cloves, minced or pressed
2 teaspoons dried oregano
1 tablespoon grated lemon peel
½ tablespoon salt
½ teaspoon black pepper
½ cup (150 g) Pinoli pine nuts
1 egg
700 g fish
Olive oil

In a blender or the bowl of a food processor, combine the breadcrumbs, garlic, oregano, grated lemon peel, salt & pepper and process until well blended. Add the pine nuts and process until evenly chopped. Place the breadcrumb mixture in a shallow bowl large enough to hold one fish fillet. In another bowl, beat the egg. Dip each fillet into beaten egg and then coat with the bread mixture. Place breaded fillets on a plate. Heat a large fry pan. Add 2 tablespoons of olive oil. On a medium heat cook the fillets about 3 minutes for every 1 cm inch thickness of fish.