Adding slivered almonds to the crust of this fish dish gives it a rich, unique flavor. Try the coating with other fish for a similar result.
4 Pacific sole fillets (6 oz. each)
About 1/2 tsp. kosher salt
About 1/2 tsp. freshly ground black pepper
3 teaspoons olive oil, divided
Fresh lemon wedges
1/2 cup panko (Japanese bread crumbs)
1/2 cup finely grated parmesan cheese
1/3 cup slivered almonds
2 tablespoons minced flat-leaf parsley
1 teaspoon finely shredded lemon zest
How to Make It
Preheat oven to 475° with a rack set at the top level. Sprinkle both sides of fillets with 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. olive oil and squeeze a little lemon on top.
Combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture. Bake until fish is opaque in center, 6 to 8 minutes. Serve with more lemon.
I made a few alterations due to what I had in the house -- sliced almonds instead of slivered and lime instead of lemon. The only other thing I changed was I stuck it under the broiler for a few seconds to brown the top. My husband and I thought it was very good -- my 3-yr old (who normally likes fish) not so much.