Pecan Crusted Cod #SundaySupper

We live in the land of Cod here on the Gulf of Maine. Well, not the land of Cod … you know what I mean.

While Cod has been over fished to the point near extinction, a small bit of Cod fishing is still allowed in the Gulf. And every once in a while our fish monger has beautiful, locally caught Cod. Nothing comes close to fresh Cod. There is no substitute.

But, how do you do it justice. Fried is just not the way. And you get tired of cooking the same things the same way all the time. Then I came across this recipe! This recipe is adapted from one I saw on Honest Cooking – very lightly adapted. It was so great just the way it was done I only changed a couple of things.

Finding fresh Cod coincided perfectly with this week’s Sunday Supper, hosted by Claire McEwen at Sprinkles and Sprouts. The theme – Best Sunday Supper Seafood Recipes.

Enjoy and try to stop by the other fabulous blogs participating in this week’s Sunday Supper!

• ½ pound cod filets
• 2 tablespoons lemon juice
• ¼ cup loosely packed fresh parsley leaves, chopped
• 2 tablespoons chopped tarragon
• 1½ teaspoons lemon rind
• Dash of salt
• 2 tablespoons butter, melted
• ¼ cup chopped pecans
• 2 tablespoons breadcrumbs

Preheat oven to 425 degrees F. Place cod in a baking pan and drizzle with lemon juice.

In a bowl, mix parsley, lemon peel, breadcrumbs, walnuts salt and pepper. Add butter and stir until combined.

Spread about 2 tablespoons of pecan topping onto one side of the fish filets.

Bake 15 minutes or until cod flakes with a fork and crumbs are golden.

25+ Best Sunday Supper Seafood Recipes

Appetizers

• Chili-Lime Scallops by Girl Abroad
• Cilantro Lime Shrimp by Simple and Savory
• Coconut Mahi Kale Salad with Citrus Dijon Vinaigrette by Gourmet Everyday
• Crab Cake Bites by A Kitchen Hoor’s Adventures
• Crab Cakes with Tartar Sauce by Palatable Pastime
• Easy Salmon Sliders by Sunday Supper Movement
• Grilled Baby Octopus by Food Lust People Love
• Manhattan Clam Chowder by Cindy’s Recipes and Writings
• Mediterranean Shrimp Bruschetta by The Weekend Gourmet
• Salmon Tartare by Caroline’s Cooking
• Smoked Salmon, Citrus and Avocado Salad by Sprinkles and Sprouts
• Ten Minute Sweet and Spicy Shrimp by Jersey Girl Cooks

Main Dishes

• Cioppino by Monica’s Table
• Easy Tilapia Pomodoro Dinner by My Life Cookbook
• Frutti Di Mare by A Day in the Life on the Farm
• Lemony Salmon and Asparagus Foil Packets by Our Good Life
• New Orleans Style Barbecue Shrimp by Flour On My Face
• No Fail Beer Battered Fish by Hezzi-D’s Books and Cooks
• One Pan Mustard Crusted Halibut and Vegetables by Pies and Plots
• Pecan Crusted Cod by From the Bookshelf
• Salmon Honey-Lemon Teriyaki by Asian In America
• Saucy Cod Fillets Florentine by Turnips 2 Tangerines
• Scallops with Orange Butter Sauce by My savory spoon
• Seafood Fettuccine Alfredo by The Freshman Cook
• Seafood Laksa by Brunch-n-Bites
• Sheet Pan Salmon by Bottom Left of the Mitten
• Shrimp Salad Sandwich by Soulfully Made
• Shrimp Scampi Pasta by Crazed Mom
• Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
• Sweet and Sour Salmon by Cricket’s Confections
• Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pecan Pie Bars

AHHH, Thanksgiving, Thanksgiving …

Sometimes I think the Thanksgiving is when it’s over! It’s a lot of work. A lot of cooking. For us, a LOT of driving!

And …

10 MINUTES OF EATING!

What the heck!?

And then … and then … cleaning up! HOLY COW!

Fortunately, the Dear One and I do most of the cooking, so I sit back and let others clean it up. I am GREAT at making the mess but not so great at cleaning it up!

I wanted to bring a dessert, but it had to be something that traveled well. 8 hours in a car can be brutal on a cake or pie. I love pecan pie. From what I had gathered there were at least two pies and a cake coming. So pie was out.

I had come across this recipe from an old issue of Gourmet Magazine … pardon me whilst I dry the tears from my eyes … oh, how I miss you Gourmet! Okay … so I had found this in Gourmet and it was in a megapile of recipes I had torn from magazines (never to be seen again). Fortunately someone had the good sense to make it and pin in on Pinterest! To whomever it was, thank you!

This really goes together in a snap. Tastes just like pecan pie. I am sure with the same calorie count, BUT cutting them into squares gives you a little pecan pie taste without indulging in a whole slice. (YEAH, RIGHT, let me see you eat just one! Well, all the you out there except my mother, Madam Willpower!)

Careful not to over bake them. Careful not to leave them out in a FREEZING cold solarium. They.Become.Rocks! If that happens, a very quick, very short zap in the microwave will help.

Oh, and a scoop of ice cream goes a long way!

Who was it I head saying something about these being less fattening? Oh, me! Well, in the immortal words of Gilda Radner … Never Mind …

For crust:

• 2 sticks unsalted butter, softened
• 2/3 C packed brown sugar
• 2 2/3 C all-purpose flour
• ½ t salt

For topping:

• 1 stick (½ cup) unsalted butter
• 1 C packed light brown sugar
• 1/3 C honey
• 2 T heavy cream
• 2 C chopped pecans

Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

NOTE: Not parchment. Not any thought of I don’t need to line it. No cooking spray. FOIL! You’ll thank me later!

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.