Photo: James Baigrie; Randy Mon
Total Time
20 Mins
Yield
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Note: Nutritional analysis is per serving.

Ratings & Reviews

PaigeEB's Review

Steve Adams
March 14, 2010
excellent, can adjust taste by changing the herbs

taval2's Review

MoreLemons
January 30, 2010
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.

Steve Adams's Review

Mothernary
September 28, 2009
One of the best baked fish dishes I have had - light and clean flavored + easy to prepare.

Mothernary's Review

taval2
August 14, 2009
I tried this with orange roughy! It was wonderful! Definitely a keeper.

MoreLemons's Review

PaigeEB
February 28, 2009
Whoa! This was good. A great combination of all my favorite flavors. I made some bread crumbs out of whole wheat bread since I was out of panko. Very delicious!