Almond and dill crusted fish
Discover a fresh and flavorful twist on seafood with this Almond and Dill Crusted Fish recipe. Featuring crunchy almonds, zesty lime, aromatic dill, and tender white fish, perfectly seasoned with butter, salt, and pepper for a deliciously healthy and simple meal.
- 11 Jun 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Almond and dill crusted fish is a delightful and healthy dish that combines the crunchiness of almonds with the fresh, aromatic flavors of dill and lime zest. This recipe is perfect for a quick weeknight dinner or a special occasion. The white fish, coated with a flavorful crust, bakes to perfection for a satisfying and nutritious meal.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the fish from sticking.
In a food processor, add the almonds and pulse until they are coarsely ground. You want them to be crumbly, not fully powdered.
In a small bowl, mix together the ground almonds, lime zest, chopped dill, and softened butter. Season with salt and pepper to taste and mix until fully combined.
Pat the fish fillets dry with paper towels to remove any excess moisture. Place them on the prepared baking sheet.
Evenly spread the almond and dill mixture over the top of each fish fillet, pressing down gently to adhere the mixture to the fish.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. The crust should be golden brown and crunchy.
Carefully transfer the fish fillets to a serving platter. Garnish with extra lime zest and fresh dill if desired.
Serve immediately with your choice of sides such as a fresh salad, steamed vegetables, or roasted potatoes.
Tips:
- Use fresh dill and lime zest: Fresh herbs and zest provide a more vibrant flavor compared to dried alternatives. Make sure to finely chop the dill and grate the lime zest just before using.
- Toast the almonds: Lightly toast the almonds in a dry skillet over medium heat before processing them. This will bring out their natural nutty flavor and make them extra crispy.
- Choose the right fish: Opt for a firm, white fish such as cod, haddock, or halibut. These types of fish hold up well to baking and provide a mild flavor that complements the almond and dill crust.
- Pat the fish dry: Ensure that the fish fillets are dry before applying the crust mixture. This helps the crust to adhere better and stay crispy during baking.
- Don't overbake: Bake the fish in a preheated oven at 375°F (190°C) for 15-20 minutes or until the fish flakes easily with a fork. Overbaking can result in dry fish, so keep a close eye towards the end of the cooking time.
With its combination of textures and flavors, almond and dill crusted fish is sure to become a favorite in your recipe repertoire. It's simple to prepare, yet impressive enough to serve to guests. Enjoy this delightful dish with a side of vegetables or a light salad for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 3.63g | 1% |
| Fiber 1.98g | 5% |
| Sugar 0.74g | 1% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.82g | 13% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 120mg | 22% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.53mg | 31% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 1.70ug | 71% |
| Vitamin C 1.09mg | 1% |
| Vitamin E 4.19mg | 28% |
| Vitamin K 0.45ug | 0% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 1.21mg | 11% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 530mg | 43% |
| Potassium, K 680mg | 20% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 2.16mg | 20% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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