This baked Almond Crusted Fish is one of those weeknight wins that feels far fancier than the effort it takes. Crisp, golden brown almond topping, tender flaky white fish (we used basa), bright lemon zest - it's all happening. A great fish recipe to shake up your routine, and a high protein dinner. Bon appetite!
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Nut Crust: Easy Way to Elevate Fish
Almond crust adds texture, flavour, and keeps the fish juicy inside. The combo of almond flour, flaked almonds, Parmesan cheese with a hint of lemon juice and garlic powder, and a splash of olive oil gives a rich, nutty crunch without overpowering the fish. It's also quicker than breading with egg wash and flour - no need for a shallow dish production line.
If you like this sort of coating, check out my other recipes: Pecan Crusted Fish, Pistachio Crusted Cod, and the nut-free but equally crispy Panko Crusted Fish or Coconut Crusted Cod (Baked). Almond Crusted Salmon is another favourite of ours. Each one plays nicely with different fillets and toppings.
Recipe Tips
- Basa is mild, budget-friendly, and holds up well in the oven. If you can't find it, any flaky white fish will work - cod fillets, pollock, haddock, or tilapia. Just keep the thickness in mind: thinner fillets may cook faster, so check after 10 minutes.
- Pat the fish with paper towels to remove surface moisture before smearing mayo on top.
- Instead of mayo, you can use Dijon mustard for a bit of bite. Either way, it helps the almond mixture stick and keeps the sides of the fish from drying out. Skip it and the topping might slide off.
- Avoid overbaking - the fish should flake easily but still feel moist. If you're unsure, use a fork to peek into the thickest part.
- Line your baking sheet (or another ovenproof dish) with parchment or use nonstick cooking spray to keep cleanup painless.
- Leftovers? Store in an airtight container in the fridge. Reheat in the oven, not the microwave, to bring the crunch back (you will lose the moisture in the fish though...).
Serving Suggestions
This almond crusted fish goes well with light, fresh sides. I love it with a Courgette Ribbon Salad or Garlic Tenderstem Broccoli - the crunch-on-crunch works surprisingly well. If you're after something more filling, Food Mill Mashed Potatoes or white rice bring balance to the plate.
Serve it with lemon wedges on the side, no sauce needed!
More Fish Recipes
If this one's a hit at your dinner table, I've got more where it came from - scroll down for other easy recipe ideas featuring cod, salmon, and more fish fillets.
Almond Crusted Fish
Ingredients
- 30 g (⅓ cups) ground almonds a.k.a. almond flour
- 20 g (2 tablespoon) flaked almonds
- 2 tablespoon panko breadcrumbs
- 1 heaped tablespoon grated Parmesan cheese
- zest of 1 lemon + 1 tablespoon juice
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- salt & freshly ground black pepper
- 2 basa fillets thawed if frozen
- 1 tablespoon mayonnaise or Dijon mustard
Instructions
- Preheat oven to 200°C / 400°F.
- In a small bowl, mix the ground almonds, flaked almonds, panko breadcrumbs, Parmesan cheese, lemon zest and juice, garlic powder, olive oil and a good pinch of salt and black pepper.
- Pat the basa fillets dry with a piece of paper towel.
- Place the fillets on a lined or lightly oiled baking tray.
- Spread mayonnaise on the top of each fillet: this helps the crust stick, adds flavour and keeps the fish from drying out in case of overbaking.
- Press the almond crust mixture onto the mayo-coated side of the fish. Press firmly so it sticks.
- Bake for 12-15 minutes, depending on thickness, until the fish flakes easily and the crust is golden.
Video
Nutrition
Leave a Reply