Cheesy Pecan Fish Rolls
Makes 4 Servings
- 1/2 cup pecans, finely chopped
- 1/4 cup dried bread crumbs
- 2 to 3 tablespoons canola oil
- 1 1/4 pounds thin fish fillets such as sole or flounder (approximately 6 to 10 small fillets)
- Salt and freshly ground black pepper
- 3 ounces reduced-fat Swiss cheese, thinly sliced
- Preheat the oven to 400°F. Lightly oil or coat a 9 x 13-inch baking pan with nonstick cooking spray and set aside.
- Combine the pecans and bread crumbs in a small bowl and set aside. Place the oil in a separate bowl.
- Lay the fillets on a cutting board or work surface and season with salt and pepper. Cut the cheese into strips to match the size of the fillets and place a slice on top of each. Roll up the fish starting with the thin end.
- Carefully dip the fish in the oil, then coat evenly with the pecan mixture. Arrange the rolls, seam side down, on the prepared baking pan. Bake until the coating turns golden brown, the cheese melts, and the fish is cooked through, 15 to 25 minutes, depending on the thickness of the fillets.
Tip: If the fillets are more than 3 or 4 inches wide, slice them lengthwise down the middle to create two smaller pieces.