Trout Amandine
Baking in a hot oven, rather than frying, turns these buttermilk- and crumb-coated cod fillets crispy and golden.
Servings: 4 servings
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
Directions
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.
Ingredients
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
Instructions
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.
