Description
A delightful and nostalgic dish featuring fish fillets coated in a crunchy almond crust, served with a tangy butter lemon sauce.
Ingredients
- Fish fillet (haddock, sole, or tilapia)
- Almonds (sliced or chopped)
- Butter (unsalted)
- Capers
- Lemon (fresh juice and zest)
- Herbs (parsley or thyme)
- Garlic (fresh)
- Salt and pepper
Instructions
- Pat the fish fillets dry, season with salt and pepper, and set aside.
- In one bowl, combine the crushed almonds, a bit of flour, and a pinch of salt and pepper. In another bowl, beat an egg to create an egg wash.
- Dip each fillet into the egg wash, then coat thoroughly in the almond mixture, pressing down gently.
- Melt butter in a skillet over medium heat until foamy (about 2-3 minutes).
- Place the coated fish into the skillet and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove fish and set aside.
- Add more butter to the skillet if needed, toss in minced garlic and capers, and sauté for about 30 seconds until fragrant.
- Stir in fresh lemon juice and return the fish to the skillet, coating it in the sauce.
- Garnish with chopped herbs and serve warm.
Notes
For a different twist, replace fish with chicken or experiment with fresh herbs like dill.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: fish, piccata, almond crusted, seafood, family recipe