Description
A delightful dish of flaky fish fillets encrusted with crunchy almonds, served with a zesty lemon caper sauce.
Ingredients
Scale
- 4 fish fillets (sole, tilapia, or cod)
- 1 cup sliced or slivered almonds
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1 egg
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- Zest of 1 lemon
- 2 tablespoons capers
- Salt and pepper to taste
Instructions
- Pat the fish fillets dry, season with salt and pepper, and set aside.
- Combine sliced almonds and flour on a plate. In a separate bowl, whisk the egg.
- Dredge each fillet in the almond-flour mixture, then dip in the egg, and back into the almond mixture.
- Heat butter and olive oil in a skillet over medium heat and sauté the fish for about 3-4 minutes per side until golden brown.
- Remove the fish and keep warm. In the same skillet, add white wine, scraping any bits from the bottom. Whisk in lemon juice, capers, and a bit more butter.
- Return the fish to the skillet to coat with the sauce and serve immediately.
Notes
Serve alongside arugula salad or creamy mashed potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: fish, piccata, almond crusted, Italian, seafood