Description
A delicious dish featuring flaky fish coated in a crunchy almond crust, served with a zesty lemon sauce.
Ingredients
Scale
- 1 pound fresh white fish (cod or tilapia)
- 1 cup sliced or slivered almonds
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1 lemon, juice and zest
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pulse the almonds in a food processor until finely chopped, resembling breadcrumbs.
- Season the fish fillets with salt and pepper.
- Coat each fillet in flour, dip into beaten eggs, and then evenly coat in chopped almonds.
- In a large skillet, heat olive oil and half the butter over medium-high heat. Cook the fish fillets for 3-4 minutes per side until golden and cooked through.
- Remove the fish, add minced garlic to the skillet, and sauté until fragrant.
- Pour in chicken broth, scraping bits from the skillet, then stir in lemon juice and remaining butter.
- Serve the fish drizzled with sauce and sprinkled with fresh herbs.
Notes
For a dairy-free version, replace butter with olive oil. Use chicken as a substitution for fish if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: fish, piccata, almond crusted, Mediterranean, healthy dinner, family meal