Pecan Parmesan Fish Fillets *

 1/2 cup chopped pecans, toasted

1/3 cup grated parmesan cheese

1/4 cup chopped fresh parsley

3 Tbsp lemon juice 

1 Tbsp olive oil

1 pound cod fillets

1 cup instant brown rice, uncooked

14 oz chicken broth

1 cup broccoli florets

Preheat oven to 375.  Combine pecans, cheese, parsley, 2 Tbsp of lemon juice and oil.  Place fish in single layer in shallow baking dish; spread with pecan mixture.  Drizzle with remaining 1 Tbsp lemon juice.  Bake 10-12 minutes or until fish flakes easily with fork.  Meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice.  Serve fish with rice mixture.

Serves 3