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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adding slivered almonds to the crust of this fish dish gives it a rich, unique flavor. Try the coating with other fish for a similar result. Ingredients:
4 pacific sole fillets (6 oz. each) |
about 1/2 tsp. kosher salt |
about 1/2 tsp. freshly ground black pepper |
3 teaspoons olive oil, divided |
fresh lemon wedges |
1/2 cup panko (japanese bread crumbs) |
1/2 cup finely grated parmesan cheese |
1/3 cup slivered almonds |
2 tablespoons minced flat-leaf parsley |
1 teaspoon finely shredded lemon zest |
Directions:
1. Preheat oven to 475° with a rack set at the top level. Sprinkle both sides of fillets with 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. olive oil and squeeze a little lemon on top.
2. Combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture. Bake until fish is opaque in center, 6 to 8 minutes. Serve with more lemon.
3. Note: Nutritional analysis is per serving.
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