Place almonds, panko, and 1 tablespoon dill in the bowl of a mini food processor; pulse until finely ground. Place almond mixture in a shallow dish. Place flour in a shallow dish. Place egg in a shallow dish.
Sprinkle fillets with salt and pepper. Dredge in flour, shaking off excess. Dip in egg; dredge in almond mixture, pressing to adhere.
Heat an ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add fillets to pan; cook 4 minutes or until browned. Turn fillets; place pan in oven. Bake at 400°F for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 1/2 teaspoons dill. Serve with lemon wedges.
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