Oven-Baked Fish with an Almond and Parmesan Crust

Ingredients

• 2 white fish fillets (Approximately 170–200 g each; such as croaker, hake, tilapia, sea bass, or basa.)
• 30 g almond flour
• 20 g sliced almonds
• 2 tbsp panko
• 1 tbsp grated Parmesan cheese (The source specifies one heaping tablespoon.)
• 1 lemon zest (The zest of 1 lemon.)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 0.5 tsp garlic powder
• 1 tbsp mayonnaise or Dijon mustard (Choose one of the two options; it is used to lightly coat the top of the fish.)
• salt (To taste.)
• freshly ground black pepper (To taste.)

Steps

1. 1

   Preheat a conventional electric oven to 200 °C, with heat from the top and bottom. Place the rack in the center position.

2. 2

   In a bowl, mix the almond flour, sliced almonds, panko, grated Parmesan, lemon zest, lemon juice, olive oil, and garlic powder. Add salt and pepper to taste and mix well to form the crust.

3. 3

   Pat the fish fillets very dry with paper towels. Season them with salt and pepper on both sides.

4. 4

   Place the fillets on a baking sheet lined with parchment paper, covered with a silicone baking mat, or lightly greased.

5. 5

   Spread a thin layer of mayonnaise or Dijon mustard over the top of each fillet.

6. 6

   Distribute the almond mixture over the fillets and press it gently so it adheres well.

7. 7

   Bake the tray on the center rack for 12–15 minutes, depending on the thickness of the fillets.

8. 8

   Remove the fish when the crust is golden and the fish flakes easily but remains moist. If using a thermometer, the center should reach 63 °C.

Notes

The baking time depends on the thickness of the fillets; avoid overcooking them so they remain juicy. The source suggests serving them with peas, green beans, or asparagus.

Nutrition per serving

• main course
• fish
• oven-baked
• quick
• easy
• high-protein
• with nuts
• home cooking