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Prawn

Fish Amandine

In this quick dinner recipe, fresh tilapia fillets are dipped in a buttermilk-panko coating, sprinkled with almonds and Parmesan, drizzled with melted butter and red pepper and baked until flakey. It may sound complicated, but it takes just 20 minutes from start to finish!

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 (4 ounce) fresh or frozen skinless tilapia, trout or halibut fillets, 1/2- to 1-inch thick
  • ¼ cup buttermilk
  • ½ cup panko bread crumbs or fine dry bread crumbs
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • ¼ cup sliced almonds, coarsely chopped
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon butter, melted
  • ⅛ teaspoon crushed red pepper

Directions

  1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Grease a shallow baking pan; set aside. 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 and salt. Dip fish into buttermilk, then into crumb mixture, turning to coat. Place coated fish in the prepared baking pan.
  3. Sprinkle fish with almonds and Parmesan cheese; drizzle with melted butter. Sprinkle with crushed red pepper. Bake 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.