Almond Crusted Fish Recipe

Fresh Fish Recipe

Almond Crusted Fish Recipe

2 tablespoons olive oil
4 ea. 4 oz. fish filets (about 1/2 inch thick)
salt and pepper to taste
1/2 cup almond crust
1/2 cup lemon butter sauce
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Almond Crust
1 slice white bread (fresh)
1/4 cup Honey Roasted Sliced Almonds
2 tablespoons butter (melted)
1 teaspoon lemon juice (fresh)
1 teaspoon chopped parsley (fresh)
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Lemon Butter Sauce
1 tablespoon olive oil
1 teaspoon arlic (chopped )
2 tablespoons white wine
1/2 teaspoon Thyme (fresh)
1 cup heavy cream
3 threads of saffron
1 tablespoon lemon juice (fresh)
2 tablespoons butter (cold, cubed)
salt and white pepper to taste
1 teaspoon cornstarch
1 teaspoon cold water

Part 1 – Prepare the Fish
Lightly season the fish on both sides with salt and pepper.
Heat a 10" sauté pan over medium high heat then add the olive oil.
Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cook through.
Transfer the fish to a warm serving plate and top the fish with the warm almond crust and serve with heated lemon butter sauce.

Part 2 – Prepare the Almond Crust
Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs.
Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4-5 minutes).
Measure out 1/4 cup of bread crumbs and save the rest for another use in the freezer.
Place all the ingredients in a small mixing bowl and mix to evenly combine.
Warm the topping for 30 seconds in the microwave just prior to serving over the fish.

Part 3 – Prepare the Lemon Butter Sauce
Add the oil to a heated small sauce pan.
Add the garlic and sauté for 30 seconds.
Add the wine and thyme; reduce by half.
Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low.
Add the butter cubes and stir until combined.
Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened.
Season the sauce with salt and white pepper to taste.
Strain the sauce through a fine mesh strainer and serve hot.
Serves: This recipe makes 2 servings.