Pecan-Parmesan Fish Fillets

• 12 cup planters chopped pecans, toasted
• 13 cup kraft 100% grated parmesan cheese
• 14 cup chopped fresh parsley
• 3 tablespoons lemon juice, divided
• 1 tablespoon olive oil
• 4 (1/4 lb) tilapia fillet (1 lb.)
• 1 cup instant brown rice, uncooked
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 cup small broccoli floret

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

planters, parmesan cheese, parsley, lemon juice, olive oil, tilapia fillet, brown rice, chicken broth, broccoli floret

Taken from www.food.com/recipe/pecan-parmesan-fish-fillets-293558 (may not work)