Greater Amberjack with Crushed Pecans

A simple yet refined dish that highlights the quality of fresh Mediterranean fish.

Method

Prepare the Greater Amberjack by removing the skin and the bone.

Pat the fish and cut it in half, season with sea salt.

Prepare the top crust by using a food processor, blend the pecans and parsley. Add the breadcrumbs and stir by hand. Add seasoning.

Melt the butter in a pan, remove from the heat and add the mustard and honey.

Spread the butter mixture on top of the fish and add the pecan mixture on top. Grate some lemon zest on top.

In a hot oven, bake for about 15 mins on 210 degrees celsius.

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