ALMOND COATED FISH
September 6, 2018
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Almond coated fish has such a yummy texture and flavour. Serve with honey roast veggies, steamed green beans and a generous dollop of lemon aioli.

Almond coated fish has such a yummy texture and flavour. Serve with honey roast veggies, 
steamed green beans and a generous dollop of lemon aioli.

This recipe would work well with salmon fillets too. If you’re not a fan of fish, chicken tenders would be  great alternative. Just make sure you cook them for a bit longer (I recommend finishing them off in the oven).

 

PRINT RECIPE PDF

 

Almond coated fish has such a yummy texture and flavour. Serve with honey roast veggies, 
steamed green beans and a generous dollop of lemon aioli.

ALMOND COATED FISH

Difficulty: Easy
Ready In: 45 minutes
Serves: 4

Almond coated fish fillets have such a yummy texture and flavour. Serve with honey roast veggies, steamed green beans and a generous dollop of lemon aioli.

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Ingredients

ROAST VEGGIES

  • 2 large parsnips
  • 2 large carrots
  • 1 large red kumara
  • 2 Tbsp olive oil
  • 1 Tbsp runny honey
  • 1/2 Tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

FISH

  • 1 egg
  • 1 1/4 cups almond meal (175g)
  • 2 tsp lemon zest
  • 1 tsp garlic powder
  • 1/2 tsp mustard powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 500 g white fish fillets (1lb 2oz)
  • 25 g butter (0.9oz)

GREENS

  • 250 g green beans (8.8oz)

LEMON AIOLI

  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 3 Tbsp aioli
  • 1 Tbsp lemon juice

Instructions

  1. Preheat oven to 200°C (390°F) fan bake. Line a large oven tray with baking paper.

  2. PREPARE ROAST VEGGIES

    Scrub parsnips, carrots and kumara clean. Slice into long thin wedges and place in a large zip-lock bag. Whisk together oil, honey, lemon juice, garlic powder, mustard powder, thyme, salt and pepper. Add to the bag, seal closed and then shake to coat. Tip out onto the prepared tray and arrange in a single layer. Bake for 30 minutes, until crisp around the edges.

  3. COOK FISH

    Whisk egg in a shallow bowl. On a large plate, stir together almond meal, lemon zest, garlic powder, mustard powder, salt and pepper. Dip fish fillets into egg, then into almond meal mixture, coating all over.

  4. Melt butter in a large frying pan over medium-high heat. When the butter is bubbling, add the fish, cooking for 2-3 minutes on each side until golden brown and cooked through. You may need to do this in batches. Cooked fish can be placed on a tray in the oven, underneath the roast veggies, for up to 10 minutes if ready before the veggies (or while you cook the remainder of the fish).

  5. PREPARE GREENS

    While fish is cooking, trim the ends off the beans and place in a microwave steamer with a little water in the bottom. Steam beans in the microwave for 2 minutes.

  6. MAKE LEMON AIOLI

    Whisk together yoghurt, aioli and lemon juice and season with a little salt and pepper.

  7. SERVE

    Serve fish with honey roast veggies, green beans and a dollop of lemon aioli. Cut any remaining lemon into wedges and serve with the meal.

Recipe Notes

WINE MATCH: Go for a Chardonnay.
GLUTEN-FREE OPTION: Make sure your aioli is gluten-free. Otherwise this meal is naturally gluten free.
INGREDIENT SWAPS: This recipe would work well with chicken tenders too (they will need to be cooked for longer to ensure they are cooked through).
STORING AND REHEATING: Store aioli separately to the rest of the meal. If having the next day for lunch it can be reheated in the microwave; however, for best taste and texture I would recommend reheating the fish and roast veggies in the oven.

 

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