Serves 4

Adapted from Food52 and Wildflour’s Cottage Kitchen

For Crusted Fish:

• 1 cup walnuts

• 1 sprig fresh rosemary

• 1 tablespoon fresh thyme

• 1 clove garlic

• 1/3 cup Parmesan cheese, grated

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2x 10 ounce (250-300 grams) tilapia (or other fish filets), pat dry

  • You can also cut the fish in half to make them easier to handle

• 1 egg

• 1 tablespoon avocado oil

For Italian Rice:

• 2¼ cups water

• 1½ cup rice

• 2 tablespoons butter, melted

• 1 tablespoon chicken bouillon

• 1 clove garlic, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• 3 fresh basil leaves, finely chopped

• ½ teaspoon fresh thyme, finely chopped

• ½ teaspoon fresh oregano, finely chopped

  • Fresh herbs are always better, but if you only have dried versions, that substitute will work fine. Use equals amounts dried to fresh herbs.

• 1 tablespoon parsley, finely chopped

• ½ teaspoon lemon zest

• 3-4 tablespoons Parmesan cheese, shaved into thin slices

For Crusted Fish:

1. Preheat the oven to 400 °F (205 °C) and line a baking tray with aluminum foil.

2. Add the walnuts, rosemary, thyme, garlic, and Parmesan cheese to a food processor. Pulse a few times until everything becomes a uniform crumble. Don't process it so much that it becomes smooth. Add salt and pepper to taste. Set aside.

3. Season the fish with salt and pepper. Crack the egg into a wide, low dish and mix with a fork. Working in batches, dip the fish into the egg and then the walnut crumble. Press the crumble to help it adhere. Transfer to the baking tray.

4. When ready to bake, put the baking tray in the oven and bake the fish for 10 minutes (for every 1 inch the fish is tall, bake for 10 minutes). You’ll be done once the crumble starts to turn brown and some of the peaks are a darker shade of brown.

For Italian Rice:

In a Rice Cooker:

1. In a rice cooker, add the water, rice, butter, chicken bouillon, garlic, salt, black pepper, basil, thyme, oregano, and parsley. Give everything a few stirs to blend and let it cook until done.

2. Add the lemon zest and fluff the rice, allowing the zest to mix in.

In a Pan:

1. In medium saucepan, add the water, rice, butter, chicken bouillon, garlic, salt, black pepper, basil, thyme, oregano, and parsley. Turn the heat to medium-high and give everything a few stirs to blend.

2. Cover and letting it come to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes. Remove the pan from the heat, keep the lid on, and let it stand for 10 minutes.

3. Add the lemon zest and fluff the rice, allowing the zest to mix in.

For Serving:

1. When ready to eat, serve the crusted-fish alongside the herby rice. Garnish the rice with shaved parmesan cheese.

2. Enjoy!