Almond Crusted Fish

This is a delicious almond-crusted white firm fish easy to make any weeknight but elegant to serve when hosting a dinner party.

A deliciously easy way to prepare a mild-tasting firm white fish with this crunchy delicious coating of breadcrumbs and almonds.

This recipe is super easy and quick to prepare plus it's perfect for any seafood lover.

This almond-crusted fish bakes up in around 25 minutes and is topped with extra large shrimp that makes it a gourmet meal.

The coating has a buttery delicious baked crunch and is served topped with fresh herbs and lemon wedges.

For those allergic to seafood, just substitute chicken and omit the shrimp on top.

Scroll through our tips and cooking methods and print off this delicious recipe.

Fish Substitutes

1. haddock
2. cod
3. halibut
4. Chilean seabass
5. flounder is delicious but falls apart easily (see the below photo we only top that with shrimp and omit the breading part)
6. for seafood allergies substitute boneless chicken breast

Tips and Sheet Pan Additions

• use any kind of dry white wine or for nonalcohol use apple juice
• remember fresh fish cooks quickly
• do not overcook seafood use a meat thermometer 
• artichoke hearts, sliced potatoes, sliced onions, asparagus, and a zucchini squash medley are all great additions to your toppings or roasting alongside the fish in another pan
• do not cover the fish
• salt, pepper, and cayenne pepper to taste 
• Other Cooking Methods:
• outdoor grilling: oil spray a large disposable sheet pan, spray with some olive oil or butter,  add the fish, and seasoning, top with shrimp and breadcrumbs, and the internal temperature reads 145 degrees.
• air fryer:  place one piece at a time in an ovenproof casserole dish at 425 degrees oil spray a baking dish and add the fish, and nuts, sprinkle with bread crumbs drizzle with olive oil or butter, and air fry for 6 to 8  minutes or until the fish's internal temperature reads 145 degrees serve with freshly squeezed lemon juice on top

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This light nut and breadcrumb-topped fish is the perfect light meal, especially in the summertime.


It's super easy and quick to make and if you don't want to heat up that oven, grill this outdoors.


If you don't like fish chicken breasts boneless as I mentioned are a great substitution.

Baked Almond Crusted Fish

Yield: 6

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This is a baked breaded and almond-crusted white fish easy for any weeknight and elegant enough for hosting a dinner party..

Ingredients

• 1 1/4 pounds fresh fish filets (Haddock is shown however any white firm fish or chicken can be used)
• 2 large eggs
• 1 teaspoon roasted or granulated garlic powder
• 2 tablespoons buttermilk or evaporated milk
• 2 cups almond coarsely chopped or sliced
• salt and pepper to taste
• extra virgin oil oil
• 2 tablespoons butter melted
• 1/4 cup white wine or use apple juice for nonalcohol
• 1 cup Italian flavored breadcrumbs mixed with 2 tablespoon Pecorino Romano cheese
• 2 extra large cleaned shrimp per filet (if using chicken omit them)
• 2 tablespoons chopped fresh Italian flat-leaf parsley
• 1 lemon juiced seeds removed and sliced into wedges

Instructions

1. Preheat oven to 375 degrees
2. Brush a baking pan with olive oil (one that is big enough that will fit all the fish laying flat).
3. Whisk the egg, and milk and add to a pie plate set aside.
4. Place fish into the milk mixture.
5. You will need two pie plates one with a breadcrumb mixture.
6. Place the chopped nuts, and garlic powder, season with salt, and pepper, and stir to evenly combine in another pie plate.
7. Working with one piece at a time, dip the fish that's already in the egg mixture into the breadcrumbs then back into the egg and into the almonds.
8. Place the fish in the baking casserole dish.
9. Place the shrimp on top, and drizzle with butter.
10. Pour the wine into the pan not touching the top of the fish just around it.
11. Bake for 22-25 minutes and remove from oven. Let rest for 3 minutes.
12. Serve with a garnish of parsley and lemon juice on top.

Notes

Tips and Sheet Pan Additions

• use any kind of dry white wine or for nonalcohol use apple juice
• remember fresh fish cooks quickly
• do not overcook seafood use a meat thermometer 
• artichoke hearts, sliced potatoes, sliced onions, asparagus, and a zucchini squash medley are all great additions to your toppings or roasting alongside the fish in another pan
• do not cover the fish
• salt, pepper, and cayenne pepper to taste 
• Other Cooking Methods:
• outdoor grilling: oil spray a large disposable sheet pan, spray with some olive oil or butter, add the fish, and seasoning, top with shrimp and breadcrumbs, and the internal temperature reads 145 degrees.
• air fryer: place one piece at a time in an ovenproof casserole dish at 425 degrees oil spray a baking dish and add the fish, and nuts, sprinkle with bread crumbs drizzle with olive oil or butter, and air fry for 6 to 8 minutes or until the fish's internal temperature reads 145 degrees serve with freshly squeezed lemon juice on top

Fish That Works Well with this Recipe

1. haddock
2. cod
3. halibut
4. Chilean seabass
5. for seafood allergies substitute boneless chicken breast

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https://www.whatscookinitalianstylecuisine.com/2010/02/buttery-wine-sauce-swimming-around.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

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