Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Method
                        --------  ------------
                        --------------------------------
  4               6 oz  cantish filets
                        salt and pepper to taste
     3/4           cup  pecans
  1                cup  fresh breadcrumbs
  2        tablespoons  butter---melted
  1         tablespoon  Dijon mustard
     1/4           cup  freshly grated parmesan cheese
  1           teaspoon  dried dill weed -- (use fresh
                        if
                        -- available)
  1         tablespoon  dried parsley -- (use fresh if
                        -- available)
                        olive oil
                        lemon wedges

Preparation:

Preheat oven to 375 degrees. Butter or spray a 13x9x2- inch baking dish. Place fish in dish; sprinkle with salt and pepper. Grind the pecans in food processor until finely chopped. Mix together the pecans and breadcrumbs. Add the butter, mustard, cheese, dill and parsley and mix until well combined. Pat the crumbs onto the top of each filet, drizzle with the olive oil. Bake until fish is done, about 15 minutes. If desired, place under broiler for additional browning of cruse. Serve immediately with lemon wedges.

Nutritional Information:

678 Calories (kcal); 57g Total Fat; (71% calories from fat); 11g Protein; 39g Carbohydrate; trace Cholesterol; 439mg Sodium