Prep 10 mins
Cook 10 mins
Adapted from Johanna Burkhard's 400 Best Comfort Food Recipes (one of my all-time favourite cookbooks). This is a very versatile recipe. You can use whatever fish fillets you choose - halibut and tilapia have worked well. You can also vary the seasonings.
- 1⁄2 cup breadcrumbs (either panko or fresh crumbs)
- 1⁄3 cup blanched slivered almond
- 1⁄2 teaspoon dried basil or 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon orange zest or 1⁄2 teaspoon lemon zest
- 1 garlic clove, minced
- 1 lb fish fillet
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- salt and pepper
- Preheat oven to 425°F.
- In a food processor, combine bread crumbs, almonds, garlic, herbs and zest. Pulse until almonds are finely chopped.
- Combine melted butter and olive oil in a small bowl.
- Wrap fish in paper towels to absorb excess moisture. Arrange fish fillets on a parchment-lined baking sheet. Brush tops with melted butter and olive oil mixture. Season with salt and pepper. Sprinkle crumb mixture over fish and pat lightly. Drizzle remaining butter/oil over fish fillets.
- Bake in preheated oven for 8-10 minutes until flakes flakes with a fork.
- Serve with lemon wedges if desired.
Very, Very good. I had almond flour and used that instead of pulsing the almonds into the flour. I did use a sprinkle of Old Bay simply because I think all fish benefits from Old Bay. I also brushed my fish lightly with mayo instead of using the melted butter/olive oil. We loved it and even my picky 10 year old asked for seconds! Thanks.