Pecan Encrusted Flounder with Roasted Lemon Thyme Red Potatoes

I am having so much fun with my new herb garden! For starters it's been about a week and I've actually managed to keep it alive! This is a big accomplishment for me, usually I bring home poor helpless plants and smite them withing the first couple of days, despite all my efforts to keep them alive (maybe I kill them with love?...yeah we'll go that).

Included in my garden is lemon thyme, which I had surprisingly never worked with, it resembles regular thyme but with a slight lemon scent. I decided to see how it would roast so I tossed it in with some potatoes last night and the results were tasty! The key to getting super crispy potatoes is a high oven temp, you also want to make sure that you periodically stir the potatoes or you'll have a burnt crispy mess on your hands!

As for the fish, pairing nuts with a mild fish like flounder punches up the flavor while at the same time adding some much needed texture! You do have to option to bake this in place of frying but the fish probably won't get as crispy.

Pecan Encrusted Flounder with Roasted Lemon Thyme Red Potatoes

For the fish...

for 4 fish

4 fresh flounder fillets, cleaned and patted dry
1 cup finely chopped pecans
2 TBS flour
salt + pepper
1 egg, beaten
oil for frying

For the potatoes...

4 medium red skinned potatoes, diced
3 sprigs of lemon thyme
1 tsp salt
1 tsp pepper
1-2 TBS olive oil
1 tsp paprika
1 tsp yellow curry powder

1.Coat potatoes in oil and spices, place on a lined baking pan and bake on 400 degrees F for about 15-20, taking out to stir occasionally (this ensures even potato crispy yumminess).

2.Heat oil on medium high heat (enough oil to cover to bottom of the pan). Combine nuts, flour, salt and pepper in a bowl. In another bowl add the egg. Using a standard breading procedure, use one hand to coat the fish in egg, and another to coat in nut mixture. Carefully place fish in the oil, cooking 3 min. on each side or until golden brown and fish is slightly firm to the touch.

Let's hope the garden lives on! I have my eye on some fresh mint chocolate chip ice cream in the future!