Who doesn't love a juicy piece of crusted fish? Very few people, I would bet! More so when paired with the perfect vinaigrette or sauce. I'm a sucker for seafood, no matter the time of the year it is, and autumn is no exception. As I've done with fish and chips before, putting a seasonal spin on your fillets makes for a great addition to the table! Sitting some juicy fillets on a bed of vegetables makes for an easy and nutritious lunch or dinner solution. The pecan and parmesan crust in this recipe gives the fish some extra body and a nutty flair, and the complimentary champagne vinaigrette brings all the flavours together!

Cod Fish

Use boneless, thick white-fleshed fish fillets like cod. These will absorb flavour and can hold well when baked at high heat (or sauteed to crispen up the crust more). You also don't want fish too oily so that the crust remains a bit more intact! 

Pecan Crust

Speaking of crust, what nut screams autumn or the impending holiday season more than pecans? Before or after pecan pie, this is always a great combo if you don't have a nut allergy! Particularly on fish and mingled with grated parmesan for some umami; this will add texture and some mouthwatering mildly sweet and nutty undertones.

Brussels Sprouts

Another seasonal vegetable towards the end of the year that is more versatile than people realize is Brussels sprouts! Typically roasted with bacon or garnished with candied pecans, simply tossing them in olive oil, salt, black pepper, and garlic powder on a baking sheet works just as well for a salad base. Peppered with a few pomegranate seeds, and you have your greens set. The shaved version will work the best in this case! You can get them store-bought or grate some whole ones yourself. 

Delicata Squash

If anything screams autumn, it's squash. Roasted with a dusting of smoked paprika, ginger, basil and garlic, some delicata squash will complete the salad and add some substance and nutrients. What does it taste like? It's not called the 'sweet potato of the squash family' for nothing!

Dressing

Last but not least, to tie everything together, as with every good salad and quality piece of fish, I used a (champagne) dressing from Dress It Up. Champagne is not only compatible with fish when drinking, but it works well as a condiment or integrated into the recipe itself. Here, you can find out more about Dress It Up in another recipe I tried using their Sesame Tahini Dressing!

Ingredients

2 cod fillets

1 teaspoon salt 

1 tablespoon black pepper

2 tablespoons seafood seasoning

1 egg 

1 cup all-purpose flour

1 lemon (optional)

Crust:

1 cup pecans

1/2 cup grated parmesan cheese

2 tablespoons dried rosemary

1 tablespoon coarsely ground steak seasoning (equal parts salt and black pepper) 

Salad:

12-ounces shaved Brussels sprouts

1/4 cup olive oil

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon garlic powder

2 tablespoons pomegranate seeds

1 delicata squash, sliced into 1 inch half circles, then halved again

Delicata squash séeds (optional):

1 delicata squash’s worth of seeds

2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon dried basil 

1 teaspoon ginger powder

Instructions

In a large bowl, toss the Brussels sprouts with olive oil and seasoning. In another bowl, repeat the same with the cut-up, deseeded squash. Side by side, move both vegetables to a baking tray lined with parchment paper. Bake at 375F for 15 minutes until fragrant, softened and slightly crispy. You may cook the squash a bit longer than the sprouts if necessary.

While the sprouts and squash bake, prepare the seeds, wash and dry, the oil and season. Place them in the oven at 400F for 12-15 minutes until crispy. You can also use an air fryer and adjust the temperature and time accordingly!

In the meantime, take the fish out of the fridge to bring it closer to room temperature.

In a food processor, pulse the pecans, salt, pepper, and parmesan cheese until mostly fine (though you can leave it on the coarser side if you prefer). Set aside in a shallow container.

Season the fish with salt, pepper and seafood seasoning. Prepare two other shallow dishes with the egg (beaten) and the flour for dredging. Take turns and dip each fish in the egg, then the flour, then the pecan crust. You can coat the entire fillet or only the top and bottom of each piece.

In a skillet, melt the butter on medium-low heat. Cook the fillets on both sides until browned, about 4 minutes each. Carefully transfer with a spatula to the oven on a parchment-lined baking tray at 350F for 15-20 minutes, cooking until the fish's internal temperature is at least 180F. You can also skip to the baking once the fish is crusted.

In a large bowl, place the salad. Arrange the squash on top and sprinkle with pomegranate seeds and delicate seeds on top. Place the baked fish fillets on top and serve warm with the champagne vinaigrette.