Photo: Jennifer Causey
Serves 2 (serving size: 1 fillet)

Trout gets an extra-crispy crust from the almonds. You could sub flounder for the trout and pecans or walnuts for the almonds.

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

Sprinkle fillets with salt and pepper. Dredge in flour, shaking off excess. Dip in egg; dredge in almond mixture, pressing to adhere.

Step 4

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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Ratings & Reviews

4 1/2 stars

December 23, 2016
I used halibut and it was fabulous.  Because my fillets were thicker, I upped the cooking time:  4 minutes in the skillet then turn and 8 minutes in the oven, 2 minutes to rest.  Very flavorful and super easy.  Will make again!


December 20, 2016
Didn't have panko so I used regular breadcrumbs. It was great. The coating gets nice and crispy while the flavor is somewhat mild. Make sure to salt and pepper the fish well.