Almond Encrusted Fish

No more fish sticks (even the really good for the environment/made out of real fish ones) for our kids. We took the leap tonight and we all ate fish.

¼ cup dry white wine
2 tablespoons heavy cream
4 tablespoons butter, plus 2 or 3 more tablespoons for cooking the fish
1 1/2 lbs pounds white fish (I used cod, but something like tilapia or grouper would work as well)
1 egg, beaten
1 cup sliced almonds, chopped into small bits or crushed in food processor
1 cup whole-wheat breadcrumbs
¼ cup grated parmesan cheese
Salt and pepper to taste

Pour the white wine and 1 tablespoon of cream into a small saucepan over medium heat. Cook gently until it is reduced by half.

Meanwhile mix together the almonds, breadcrumbs, and cheese in a shallow dish.

Next, coat the fish with the egg and then transfer it to the almond mixture. With dry hands coat the fish thoroughly with the almonds, breadcrumbs, and cheese.

Add 2 tablespoons of butter to a non-stick sauté pan (if you have one) and set it over medium heat. Once the butter has melted add the fish and cook it for several minutes on each side adding more butter if necessary to keep the coating “wet”. Sprinkle with salt and pepper if desired and cover with a lid.

While the fish is cooking check on the wine. Once it has been reduced by half add 1 more tablespoon of cream and then 4 tablespoons of butter. Whisk the sauce together and keep it warm until the fish is ready.

Once the fish is flaky in the middle it is ready to be served. Whisk the sauce one more time and then pour it on top. Enjoy!

We had this with a salad and a baguette.

Did I change anything? One pound of fish was not enough for our family of four, so I bought a little more.

What did the family think? They ate it! Our youngest, of course, insisted he eat his with ketchup. Whatever, he ate it.

Where did this recipe come from? 100 Days of Real Food

from 100 Days of Real Food

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Filed under Everybody Ate It, Fish, Lent

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