Recipe courtesy of John Lachetti
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Yield:
4 servings

Ingredients

Directions

Preheat oven to 350 degrees.

Mix all dry ingredients together and toast in oven until golden brown. Cool and puree in food processor until fine and reserve.

In another bowl, whip egg whites until frothy. Dip fish fillet in egg whites and then in pumpkin seed crust.

Sear fish olive oil until brown. Finish in 350 degree oven for 10 minutes. Serve with your favorite fall vegetables.

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This Whole30-friendly recipe is easy to prepare for a crowd.

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