• In a shallow dish, whisk flour, paprika, thyme, 1/2 teaspoon of the salt and 1/8 teaspoon of the cayenne. Place milk in another shallow dish. Set both aside.

  • In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Dip fillets in the milk and shake off the excess. Dredge fillets in the flour and place in a single layer in the skillet.

  • Cook for about 5 to 6 minutes, turning halfway through cooking time or until golden brown. Repeat, using remaining oil as needed.

  • Remove to a plate lined with paper towels; keep warm.

  • Wipe out the skillet; melt butter over medium heat. Add walnuts, remaining cayenne and salt, and the black pepper. Cook, stirring frequently, until nuts are fragrant, about 2 to 3 minutes. Take off the heat. Stir in parsley and lemon juice.

  • To serve, spoon an equal amount of the nut mixture over each fillet. Serve with steamed snow peas and sautéed sweet peppers, if desired.

Nutrition Facts

414 calories; 29 g total fat; 86 mg cholesterol; 529 mg sodium. 13 g carbohydrates; 26 g protein;