Flathead With Sweet Potato Hazelnut Crust Recipe
Servings: 4
Ingredients
- 2 x Large eggs, beaten
- 6 Tbsp. grnd hazelnuts
- 4 x fresh flathead fillets, (6 oz) Salt and freshly grnd black pepper, to taste Flour
- 1 c. raw sweet potatoes, peeled & grated
- 1/2 c. extra virgin olive oil
Directions
- In a large, shallow bowl, stir together the Large eggs and hazelnuts and set aside.
- Season the fillets with the salt and black pepper and dredge in the flour, then roll in the reserved egg mix. Roll the fillets in the grated sweet potatoes and set aside.
- Preheat oven to 350 F. In a large skillet, heat the oil till warm and saute/fry the reserved coated fillets till brown on both sides. Place the fillets in a baking pan and bake for 15 min or possibly till hard to the touch. Serve immediately.
- YIELD: 4 SERVINGS
- LOWER WATERFORD, VERMONT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 286 | 88% |
| Total Fat 32.47g | 41% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 48mg | 2% |
| Potassium 148mg | 4% |
| Total Carbs 5.83g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.41g | 1% |
| Protein 4.22g | 7% |
