Trout Amandine


4 4-ounce  fresh or frozen skinless cod, tilapia, trout, or halibut fillets, 1/2- to 1-inch thick
1/4 cup  buttermilk
1/2 cup  panko (Japanese-style) bread crumbs or fine dry bread crumbs
2 tablespoons  snipped fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon  dry mustard
1/4 teaspoon  salt
1/8 teaspoon  ground black pepper
1/4 cup  sliced almonds, coarsely chopped
1 tablespoon  butter, melted


1. Thaw fish, if frozen. Grease a shallow baking pan; set aside. Preheat oven to 450 degrees F. Rinse fish; pat dry with paper towels. Measure thickness of fish.
2. Pour buttermilk into a shallow dish. In another shallow dish, combine bread crumbs, parsley, dry mustard, salt, and pepper. Dip fish into buttermilk, then coat fish with crumb mixture. Place coated fish in prepared baking pan.
3. Sprinkle fish with almonds. Drizzle melted butter over fish. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Makes 4 servings.
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