1

In medium saucepan over medium heat, add diced bacon and cook until crispy. Add leaks and stir occasionally. Once leaks begin to cook, cover saucepan and let cook for 10 minutes over low heat, stirring occasionally. Remove lid from pan and turn up heat, cooking off all excess water that the leeks release. Once pan seems dry, stir in cream and season with thyme and nutmeg. Place lid back on the pan and set aside.

2

Preheat oven to 400 degrees F. Season each filet with salt and pepper. Place egg in shallow dish and nuts in a separate shallow dish. Dredge one side of the fish in the egg, and then press egg washed side of the fish in the nuts, making sure that the nuts stick to the fish. Set the fish on a plate.

3

Place a large oven-safe pan over medium heat; add oil and place fish in pan nut side down. Cook for a minute or two, just until the nuts start to brown and cook onto the fish. Turn the fish immediately and place pan in the oven. Cook fish for 6 minutes, or until done.

4

To serve, evenly distribute leek mixture in the middle of four plates and place fish on top of the leeks.