Recipe by evelyn/athens
Another delicious way to make my family eat their fish. And this is easy to boot!
Top Review by Geema
I have made fish almondine many times before, but this recipe was by far our favorite. It has to be the surprising addition of Worcestershire sauce that transforms this from the ordinary to the extraordinary. I used tilapia filets and they came out superb. It's a winner Evelyn...delicious, easy and quick to make. Thank you.
- 1 large egg
- 1 cup milk
- 8 (5 ounce) fish fillets (trout fillets are very good)
- flour, seasoned with (for dredging)
- salt and pepper
- 1⁄2 cup butter
- 1⁄3 cup slivered almonds
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced parsley
Directions See How It's Made
- In a shallow dish, whisk together the egg and the milk.
- Dip fillets, letting excess drip off, and dredge in seasoned flour.
- Shake off excess.
- Heat butter in large skillet over moderately-high heat until foam subsides and cook fish in 2 batches for 3-4 minutes per side, or until it just flakes.
- Transfer to a platter and keep warm in a 200F oven.
- Add almonds to skillet and cook over moderate heat, stirring, for 1 minute, or until they are pale golden.
- Add lemon juice, Worcestershire Sauce and parsley.
- Cook mixture, stirring, until it is heated through and spoon sauce over fish.