1/2 cup (125 ml) flour

1 egg, lightly beaten

1 cup (250 ml) pine nuts, chopped

1/4 cup (60 ml) grated Parmigiano-Reggiano cheese

4 haddock fillets

3 tablespoons (45 ml) olive oil

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

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