A flavorful fish dish that is sure not to be a flop.
1/4 teaspoon Ground cumin
1/4 teaspoon Smoked paprika
2 tablespoons Shallot, minced (about 1 medium shallot)
2 tablespoons Parsley stems, minced
Parsley leaves for garnish
1 Lemon, zested and cut into wedges
Kosher salt and freshly ground black pepper
3 teaspoons Olive oil, divided
1 6-8 oz portion (6-8 oz) Skinless fillet of delicate white fish (Sole, fluke, or flounder
Toast the nuts: Preheat an oven to 350 degrees. Line a small sheet pan with parchment paper. Place the slivered almonds in a single layer on the sheet pan, and toast them in the oven until slightly golden and fragrant, 8 to 10 minutes, shaking the pan halfway through.
Allow them to cool, then roughly chop. Variation in texture and size is what we are looking for—but nothing larger than a pea.
Raise your oven temperature to 375 degrees.
Make the crust : Transfer your roughly chopped almonds to a medium bowl. Add the cumin, smoked paprika, shallot, parsley stems, 1 teaspoon lemon zest, and a pinch of salt and black pepper to the bowl and mix until combined.
Drizzle 2 teaspoons of olive oil and give it one last stir, until the olive oil is evenly distributed.
Prepare the fish : Pat the fish dry and season both sides with salt and pepper. Using the same sheet pan you used to toast the almonds, drizzle the remaining olive oil on the pan and place the fillet in the center.
Spread the almond mixture evenly on top, pressing ever so gently to form a crust. Make sure to cover the fillet end to end.
Roast : Transfer the prepared fish to the oven, using the top rack, and roast until the crust is golden and the fish is cooked through and flakes easily, 8 to 9 minutes.
Serve immediately : Top with parsley leaves and lemon wedges on the side.
We think it goes great with roasted asparagus.
Here's a flavorful nutty fish from Drew Barrymore & Pilar Valdes' "Rebel Homemaker." Whether this dish is for a simple Tuesday dinner or for a large gathering, this nutty fish dish is sure to keep your family coming back for more. And what's great is that most of the spices are probably ones you have on hand already!
Tip: Shallots are known for their delicate sweetness and flavor, but if you can’t get your hands on those, red onion would be a nice substitute.
Tip: Remember when chopping up the almonds for this recipe, don’t worry too much about chopping them all the same size — or too finely. The texture gives a real great crunch and crust that complements the delicate fish nicely.