HALIBUT WITH A PECAN MUSTARD CRUST

• 4 halibut fillets
• Salt and freshly ground pepper
• 3 tbsp wheat germ
• 3 tbsp fresh whole grain bread crumbs
• 1/3 cup pecan halves
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp grainy Dijon mustard
• � cup finely grated Parmesan cheese
• 2 tbsp minced fresh parsley
• 4 lemon wedges

Preheat oven to 425o. Grease a shallow rimmed baking pan with non-stick cooking spray or line with parchment paper. Arrange fillets on prepared pan. Season with salt and pepper.

Combine wheat germ, bread crumbs and pecans in processor and pulse until nuts are finely chopped. Add 1 tbsp olive oil, mustard, cheese and parsley. Process until just mixed. Gently press crumb mixture onto top of fillets.

Drizzle remaining 1 tbsp olive oil over fish Bake until fillets are cooked through and crust is golden brown. 12 - 15 minutes. Serve with lemon wedges