Yield: Serves 4
Place the egg in a shallow bowl and whisk it. Dip one side of the fish in the egg, then press that side into the chickpea-and-nut mixture. Heat a large skillet over medium heat. Add fillets, crust side down, to the skillet. Cook for 2 to 3 minutes or until the crust has browned. Turn once and transfer the skillet to the oven. Bake for about 10 minutes or until the fish flakes when pressed with a fork.
Prepare the broccoli rabe: Place garlic and oil in the skillet. Place the skillet over medium heat. When the oil is hot, add the broccoli rabe. Add a tablespoon of water and cook for 2 to 3 minutes, turning often, until the broccoli rabe is wilted. Sprinkle with remaining salt and serve immediately along with the fish.
Nutrition facts (per serving): calories 472, fat 22 g (sat. fat 2.8 g), cholesterol 109 mg, protein 46 g, carbohydrates 24 g, sodium 489 mg
Recipe courtesy of Jennifer Iserloh, the Skinny Chef.