4 - 6 ounce white fish filets, such as halibut or black cod, skin removed (optional)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 carrot, ribbons, rinse and pat dry
1/2 parsley bunch for garnish
4 lemon wedges
avocado oil, as needed
Directions
Step 1
Preheat the oven to 400°F.
Step 2
Heat 1 tablespoon of olive oil in a skillet over medium heat and, once shimmering, add the diced onions. When the onions are translucent, remove them from the pan and allow them to cool.
Step 3
In a food processor combine the toasted walnuts, onions, parmesan cheese, sun-dried tomatoes and both mustards until a paste is formed.
Step 4
Spread approximately 1 ½ tablespoons of the paste mixture over the top of the fish fillets.
Step 5
Heat the remaining ½ tablespoon of olive oil in a large ovenproof nonstick skillet over medium heat. Place the fish, paste side down, in the skillet. Cook until the paste side has become golden brown, approximately 3 to 4 minutes.
Step 6
Season the bottom of the fish with salt then flip. Bake the fish at 400°F for 4 to 5 minutes.
Step 7
Pour 2 inches of avocado oil into a small saucepan over medium high heat until the oil reaches 350°F. Carefully add the carrot ribbons and fry until crispy and golden brown. Remove from the oil and place on a paper towel to drain. Season with salt and pepper and set aside for garnish. Repeat if necessary with remaining ribbons.
Step 8
To serve, place fish crispy paste side up on a plate and top with crispy ribbons, parsley and lemon.
