Rating: 4.5 stars
2 Ratings
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Trout gets an extra-crispy crust from the almonds. You could sub flounder for the trout and pecans or walnuts for the almonds.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 2 (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • 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.

Nutrition Facts

418 calories; fat 23.4g; saturated fat 3.6g; mono fat 11g; poly fat 5.9g; protein 39g; carbohydrates 12g; fiber 3g; cholesterol 147mg; iron 2mg; sodium 594mg; calcium 82mg; sugars 1g; added sugar 0g.
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