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Walnut-Crusted Fish with Fennel Slaw

This dish features tender fish fillets coated with a crunchy, toasted walnut crust, pan-fried until golden. It is served alongside a crisp fennel slaw dressed with lemon, creating a vibrant contrast in both flavor and texture. The final presentation displays a golden-brown crust atop the flaky fish, complemented by the fresh, crunchy slaw.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup walnuts roughly chopped
  • 4 fillets white fish fillets (e.g., cod or haddock)
  • 1 cup shredded bread crumbs for crust
  • 2 tablespoons olive oil
  • 2 medium fennel bulbs thinly sliced
  • 1 large lemon zested and juiced
  • 2 medium fennel bulbs for slaw, thinly sliced
  • 2 tablespoons olive oil for dressing

Equipment

  • Food processor
  • Frying Pan
  • Mixing bowls
  • Grater or mandoline

Method
 

  1. Place the walnuts in a food processor and pulse until finely chopped but not pasty. Transfer to a shallow dish and mix with bread crumbs to create a crust mixture.
  2. Pat the fish fillets dry with paper towels. Press each fillet into the walnut mixture, pressing gently to adhere the crust evenly to the fish.
  3. Heat a tablespoon of olive oil in a frying pan over medium heat until shimmering and fragrant. Carefully place the crusted fish fillets in the pan, crust side down, and cook for about 3-4 minutes until golden brown and crisp.
  4. Flip the fish fillets gently and cook for an additional 3-4 minutes, or until cooked through and flaky. Remove from pan and set aside.
  5. While the fish cooks, thinly slice the fennel bulbs using a grater or mandoline. In a mixing bowl, combine the sliced fennel with the juice and zest of the lemon, along with a tablespoon of olive oil. Toss well to coat and season with salt and pepper to taste.
  6. Arrange the cooked fish on plates, placing a generous spoonful of fennel slaw alongside each fillet. Drizzle any pan juices over the fish for extra flavor.
  7. Garnish with additional lemon zest or herbs if desired. Serve immediately for a crispy, tender fish with fresh, crunchy slaw.

Notes

Ensure the fish is cooked just until flaky to maintain tenderness. Toast the walnuts until fragrant for a richer flavor.