Fish with a pecan crust

Ingredients

1 cup	Pecans, lightly toasted
1 tsp	Flaky sea salt
1 tsp	Freshly ground black pepper
1 pinch	Cayenne pepper
700 g	White fish, e.g. monkfish, snapper, hapuku, skinned and boned (Main)
4 Tbsp	Avocado oil, or extra virgin olive oil
3 tsp	Capers, rinsed and drained

Directions

1. Preheat the oven to 200C.
2. Place the pecans, salt, pepper and cayenne in a food processor. Pulse, until the texture is similar to coarse breadcrumbs.
3. Cut the fish into serving-sized pieces. Press the pecan mixture on to the fish. Chill for 15 minutes.
4. Heat the oil on medium in a non-stick frying pan. Fry the fish briefly in the oil, until coloured and crusty. Transfer to the oven for 4-5 minutes, until the fish is firm but not overcooked.
5. Serve sprinkled with capers.