Recipe from Old Clipping
Just because we’re sheltering in place doesn’t mean that
food has to be basic or boring. This newspaper recipe from who-knows-when features fancy restaurant-like
flavors, yet is relatively easy to prepare. Just buzz up the breadcrumbs and
pecans with rosemary in the food processor, coat the fish fillets, and fry it up. The
hardest part is finding room for 3 plates of coating layers, plus a large
platter to accommodate the fillets so they sit flat without disturbing one another once they’re
coated.
