How to Make It
Place flour in a shallow dish. Put egg whites in a second shallow dish. Place hazelnuts in a third shallow dish. Sprinkle fillets with ¾ teaspoon of the salt and ½ teaspoon of the pepper. Working with 1 fillet at a time, dredge in flour, and shake off excess. Dip in egg whites, and then coat in hazelnuts, pressing to adhere.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Add fillets, and cook until nuts are lightly toasted and fillets flake easily with a fork, 4 to 5 minutes per side. Transfer to a plate.
Using a paring knife, cut peel and pith away from orange flesh. Section oranges, holding fruit over a bowl to collect juices. Reserve segments (you’ll have about 1½ cups). Add vinegar and remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper to bowl; whisk to combine. Add beets and spinach to bowl; toss lightly to coat. Divide salad and fillets evenly among 4 plates; top with orange segments, and drizzle with any remaining vinaigrette from bowl.
Also appeared in: Health, April, 2020