Almond Crusted Fish
Ingredients
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- 1 1/2 pounds cod fillets – cut into 4 portions
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 eggs – beaten
- 1 lemon – zested
- 1/2 cup almond flour
- 1/2 cup sliced almonds
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 lemon – cut into wedges (for serving)
- parsley – chopped (for serving)
Instructions
1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper and brush it with 1 tablespoon olive oil.
2. Finely zest 1 lemon and set the zest aside. Cut the second lemon into wedges for serving.
3. Pat the cod dry with paper towels. Season both sides evenly with the kosher salt and black pepper.
4. Beat the eggs in a wide, shallow bowl.
5. Finely chop the sliced almonds. In a separate shallow dish, combine the almond flour, chopped sliced almonds, lemon zest, paprika, and garlic powder.
6. Dip each piece of fish into the beaten eggs, letting excess drip off. Press the fish into the almond mixture to coat both sides, packing it on so it adheres well.
7. Transfer the coated fish to the prepared baking sheet. Drizzle the remaining 1 tablespoon olive oil over the tops.
8. Bake until the crust is golden and the fish flakes easily with a fork, 12–15 minutes, or until an instant-read thermometer in the thickest part registers 145°F.
9. Rest 2 minutes, then sprinkle with parsley and serve with lemon wedges.
Almond crusted fish pairs tender, mild white fish with a toasty, nut-forward crust that bakes up crisp on the outside while keeping the interior moist. The almonds bring a buttery aroma and satisfying crunch, while a hint of lemon lifts the flavors and balances the richness. It’s versatile enough for weeknight cooking yet polished enough for entertaining, delivering clean flavors and a pleasing contrast of textures.
Though not tied to a single traditional cuisine, the technique draws on long-standing European and American practices of using nuts as a protective, flavorful coating for delicate proteins. Modern restaurant and home-kitchen versions surged in popularity alongside interest in gluten-free cooking, where almonds provide structure without wheat. Today the dish is a staple in contemporary Western cooking, easily adapted to different fish varieties and seasoning profiles while keeping the almond crust at its core.